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My grandmother made this when I was little and it feeds an army. It keeps in the refrigerator for 3-4 days, or you can package it in freezer containers and freeze for up to 3 months. It never lasts that long in our house, though.
I prefer using stew meat to the chuck roast, as it is already cut up and, generally, stew meat has less fat and gristle than the chuck roast.
The initial prep time is a bit long, but if you use smaller freezer containers, you can reheat it in no time. The sauce is also excellent for ribs and chicken on the grill.