7-Bone Chuck Roast


T.W.O. has served this dish for many Super Bowl parties, birthday parties and family reunions.  It’s an easy, one pot process with minimal ingredients that have a whole lot of flavor.  The secret ingredient…dark beer!  Let’s start cooking!

4-6 pound 7-bone chuck roast
1 package Lipton Onion Soup mix
1 bottle dark beer*
1 large Maui sweet onion- cut into wedges
2 cups whole pepperoncini
Montreal Steak seasoning
*Lagers work the best, but if you don’t have one lying around grab a Budweiser! It won’t disappoint!


Season the roast with Montreal steak seasoning. Let roast sit at room temperature about 15-20 minutes.


In a large pot, sauté seasoned meat over medium heat.  Brown each side about eight minutes. After browning meat, put cut onions onto bottom of pot under meat. Sauté onions until slightly golden. Sprinkle onion soup mix over the meat.  Finally, add the pepperoncini to the pot.


Add enough water to the pot half way up the thickness of the roast. Evenly pour the beer over the meat.


Bring the liquid to a boil. Turn down to a simmer and cover. Cook 2 ½ to 3 hours over low heat. The longer the meat cooks, the more tender it becomes.  Not to exceed 6 hours…..unless you want beef jerky! The meat will fall off the bone!  Of course, you must sample the meat prior to serving!!

Serving suggestions:

Make beef dip sandwiches on French rolls or your favorite roll. Cut meat into chunks.  Add mustard, horseradish, or whatever your pallet’s crave.  Serve with coleslaw or a side of home made potato salad.  Plate the sandwich with a kosher pickle.  Enjoy!


Or, serve meat accompanied with your favorite vegetables. Top with the pepperoncini.

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First and ten, do it again!

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Leg of Lamb


With the holidays in full swing, there are parties to attend and parties to host. And with hosting a party, it might mean that you are responsible for the meal. You are in luck-T.W.O. has a fabulous recipe for your main entrée- Leg of Lamb! We absolutely love this dish- it is easy, full of flavor and perfect for a group of people. Plus, it makes for great leftovers!


-4 ½ lb. boneless leg of lamb
-5 garlic cloves, halved
-Montreal Steak Seasoning
-Apricot preserves

Preheat oven to 425°F. Begin by washing the leg of lamb. Place leg of lamb in a roaster pan. Using a knife, poke holes in the leg of lamb for the garlic cloves. Make sure to do this for the bottom of the lamb. Take garlic and stick into each hole.



Next, season both sides with Montreal Steak seasoning.


When the oven has reached its temperature, place the lamb in. Roast for 15 minutes at 425°F. After 20 minutes, turn heat down to 325°F for the remainder of the time. Leg of lamb should be roasted for about 20 minutes per pound or reach an internal temperature of 145°F. A 4 ½ pound lamb takes about 1 hour and 15 minutes.  About 15 minutes before the lamb is ready, cover spread apricot preserves on the lamb. Make sure to put a good amount on the top and sides.


Once the lamb has reached an internal temperature of 145°F, take it out and cover with foil. Let the lamb sit for about 10 minutes.


After it has had time to sit, you are ready to slice and service!



 Bon appetite!

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