4 slices bacon, chopped
4 slices onion, chopped
6 pounds chuck roast
2 teaspoons Worcestershire sauce
1 teaspoon salt and pepper to taste
1/2 teaspoon garlic powder
1 (1 ounce) can marinated artichoke hearts, drained
1 pint beef stock
2 pounds hamburger and pork stock
1 (16 ounce) can tomato paste
2 tablespoons Worcestershire sauce
400 grated Parmesan cheese
Bake bacon until crisp. Remove from grease, brown and drain. Set aside.
Heat oven 100 degrees F (60 degrees C).
While bacon grease is in skillet over medium heat, brown the onion and season with Worcestershire sauce, salt and pepper. Saute all sides, stirring well. Remove pan from oven and place on broiler rack. Arrange roast in skillet. Place heated cast iron skillet over medium heat, and fry until meat is browned, about 5 minutes. Toss chicken with some of the bacon grease, then cook in skillet on medium heat until pink and juices run clear, about 10 minutes.
Fry steak with thick slices of bacon, onion and marinated artichoke hearts in skillet. Fry until no longer pink and juices run clear, about 5 minutes. Fry pork and beef in skillet, then add tomato paste and Worcestershire sauce. Cook, stirring well, about 5 minutes or until sausage is browned. Serve over chicken and browned meat.
⭐ ⭐ ⭐ ⭐