South Texas Antelope Chuck Roast with Chili Seasonings
We field-harvest all of our wild antelope from over 1,000,000 acres in South Texas. This Tex-Mex chuck roast warms everyone up whenever a cold, blue Northern blows in.
2-3 lbs Broken Arrow Ranch South Texas Antelope Chuck Roast
McCormick's Montreal Steak Seasoning
3 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, peeled (or more to taste)
2 jalapenos, seeded and chopped fine
2 green chilies, canned or fresh roasted and peeled, optional (if canned add when 1 hr left to cook)
1 can small dice tomatoes
1 can beef stock and water to make 2 cups
2 Tbsp tomato paste
1-1/2 tsp oregano
2 Tbsp New Mexico chili powder
1 Tbsp ancho chili powder
3 tsp cumin
3/4 tsp salt (or more to taste)
1/8 tsp black pepper
Season both sides of roast with Montreal Steak Seasoning and pat into meat. Brown roast on both sides in hot pan with vegetable oil. Remove roast from pan. Add onions to pan and cook until slightly brown. Deglaze pan with a little beef stock. Add garlic and peppers and cook for about a minute with the onions. Place meat into a roasting pan with lid. Pour onion mixture on the top of the meat and add the can of tomatoes. In the beef stock mix together tomato paste, oregano, chili powder, cumin, salt and black pepper. Pour this mixture over roast. Bring to a simmer on the stove top then put into a 225° F oven for 3 to 4 hours until meat is very tender and falling apart. A fork inserted into the meat should twist and “shred” the meat easily. After 2 hours watch to make sure there is enough liquid in the pan to keep from burning. If needed, add a little water but don’t add too much. The mixture should become a thick, rich sauce.
Serve over Mexican rice with flour tortillas, salsa, and cubed avocado.
Broken Arrow Ranch