Do you ever walk into Hurd Orchards and see all these beautiful jarred sauces and just stand in awe? I wonder what to do with these vinegars and chutneys …and chili sauces! Well, after some research and experimentation, I think we have a winner!
2-1/4 to 2-1/2 lb. chuck roast
2 medium yellow onions, diced
3 stalks of celery, diced
4 carrots, cut in rounds
1 jar of Hurd’s Chili Sauce
1-1/2 cups of apple ale
1 six ounce can tomato paste
8 oz. pack of portabellas, sliced
Salt and Pepper
Brown the chuck roast in a large pan with a couple swirls of olive oil. Place roast in your crock pot. Sauté your onions in beef drippings and olive oil for two minutes and place on top of roast. Put your celery and carrots on top of roast and onions. In a separate bowl, whisk chili sauce, apple ale, tomato paste. Then place mixture on top of roast and veggies, cover and cook on low for 8 hours.
During your last half hour, sauté your mushrooms in butter. Place on top of roast mixture, taste and season to your liking. The chili sauce brings an Asian-American flare to your taste buds! Serve over rice. Yum!