Meal Stack November 14, 2005 - Opening Day Meal Stack

Ingredients

  • 6 cloves garlic
  • 3 c. vinegar
  • ½ c. soy sauce
  • 2 T. crushed dried rosemary
  • 2 T. dried thyme
  • Salt and pepper to taste
  • 1 chuck roast, about 6 to 7 pounds
  • 1 ½ c. black coffee
  • 1 ½ c. beef broth
  • Hard rolls or French bread
  • 1 pkg. Swiss cheese slices (or favorite cheese)
  • 1 pkg. Au jus dipping sauce
  • 1 med. onion, chopped
  • 2 c. carrots & celery, cubed
  • 1 sm. can peas
  • 4 potatoes, cut in squares
  • Biscuits, homemade or from a can

How to start stackin’:



1) Prepared Chuckwagon Roast as directed in Meal Stack #1.

2) Reserve 6 c. of prepared roast (3 c. for Meal Stack #2 and 3 c. for Meal Stack #3).

3) Allow roast to completely cool and store in freezer safe bags (3-4 days refrigerator or 3-4 months freezer).

Directions

Meal Stack #1: Chuckwagon Roast

  • 1 chuck roast, about 6 to 7 pounds
  • 6 cloves garlic
  • 3 cup vinegar
  • 1 ½ c. black coffee
  • 1 ½ c. beef broth
  • ½ c. soy sauce
  • 2 t. crushed dried rosemary
  • 2 t. dried thyme
  • Salt and pepper to taste


1) Score roast about 1/2 inch deep in several places. Insert slivers of garlic in slits. Soak overnight in 1 cup vinegar.
2) Pour off vinegar and brown the meat in a large skillet over medium heat.
3) Mix coffee, beef broth, soy sauce and additional spices; pour over roast. On stove simmer for 3 to 4 hours. Taste and adjust seasoning with salt and pepper. Can be cooked in a crock pot for 8 to 10 hours on low.




Meal Stack #2: The Perfect French Dip Sandwich

  • 3 c. prepared Chuckwagon Roast
  • Hard rolls or French bread
  • 1 pkg. Swiss cheese slices (or favorite cheese)
  • 1 pkg. Au jus dipping sauce


1) Serve Chuckwagon Roast over French bread that has been buttered, slightly toasted under broiler and topped with cheese.
2) Serve extra au jus dipping sauce in small dishes for added dipping.




Meal Stack #3: Hunter’s Pie

  • 3 c. prepared Chuckwagon Roast
  • 1 med. onion, chopped
  • 2 c. carrots & celery, cubed
  • 1 sm. can peas
  • 4 potatoes, cut in squares
  • Biscuits, homemade or from a can
  • Salt & pepper to taste


1) Cube prepared Chuckwagon Roast.
2) Slightly thicken gravy from meat juices with corn or potato starch.
3) Place in large baking pan. Add vegetables.
4) Cover with biscuits and bake 40 minutes at 375 degrees.




Bonus Holiday Dessert: Pumpkin Fudge

  • 3 c. white sugar
  • 1 c. milk
  • 3 T. light corn syrup
  • ½ c. pumpkin puree
  • ¼ t. salt
  • 1 t. pumpkin pie spice
  • 1 ½ t. vanilla extract
  • ½ c. butter
  • ½ c. chopped walnuts (optional)


1. Butter or grease one 8x8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beet mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight inch pan. When firm cut into 36 squares.



Tips:
Rely less on the temperature indication of the recipe you’re using and more on the soft-ball test (drizzle a little of the boiling fudge mixture into ice-cold water. If it dissipates, it’s not ready; if after two seconds, you can form it into a soft ball that retains its shape out of the water, it is).

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