Friday, February 5, 2016

Maple Balsamic Chuck Roast

I have to admit, that there are not many dishes that I make multiple times. Being a food blogger, I am always trying top find new, creative ways to make food, so sticking to the same recipes time and time again is something that I struggle with. But when I find a really good one, I break all of my natural blogging instincts and just go with it. I have made this roast twice in the past 2 weeks, which is a record for me. Something about the way the meat becomes so perfectly juicy and tender in the sweet and tangy sauce makes my taste buds sing. My secret ingredient (which is not so secret anymore because I just posted it on the internet for all to see ), is Dijon mustard. It adds the perfect kick of flavor to my favorite dishes. Try it out next time you make meatloaf, or a salad dressing and see what you think!

Maple Balsamic Chuck Roast

  • 2.5-3-lb. boneless chuck roast
  • 1/3 cup coconut aminos (or soy sauce)
  • 1/3 cup organic maple syrup
  • 1/3 cup balsamic vinegar
  • 1 tbsp. dijon mustard
  • 1 cup vegetable or beef broth
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 2 tbsp. high heat cooking oil
  • salt and pepper to taste

Season chuck roast all over with salt and pepper. Preheat oven to 350 degrees F. 

In a bowl, mix together the coconut aminos, syrup, vinegar, mustard, broth, garlic, and onion. 

Heat oil in ovenproof dutch oven or large pot over medium high heat. Sear roast for 2-3 minutes on each side until browned all over. Add in the sauce, cover, and place in the oven to roast for 2 1/2-3 hours until the beef is tender and pulls apart with a fork. 

Serve hot with roasted vegetables.

Toss vegetables in olive oil, salt, pepper, and toss in a couple of stickS of rosemary or thyme. Roast vegetable mixture (I prefer sweet potato and carrots) at 400 degrees for 45-55 minutes until cooked through.

1 comment:

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