Jalapeno Roast has a slight flavor of heat to it. An optional addition is carrots and baby potatoes. The roasted vegetables soak up some of the juices from the bottom of the roast and have amazing flavor.
My recipes are grain free, refined sugar free. and many are dairy free. If you are new to my blog then you might not be aware that I have autoimmune illnesses that have led me to revamp my diet to improve my health. With the help of a functional doctor, my inflammation levels have been reduced, my energy level has improved, I have lost weight. These are just some of the ways that eating this way has improved my life.
Sometimes it is hard to come up with a new recipe. I pray every day for inspiration and inspiration always shows up. Sometimes a recipe takes a while to be developed. A small portion of a recipe may be rolling around in my head for weeks or a month before the whole concept is ready to experiment with.
I don’t just have a spice drawer I also have a cabinet full of spices. Since beginning this blog I have purchased several new ones that I had never heard of before. I have also created some of my own spices or spice blends. For example, my Nevada Sauce Salt takes some time dehydrating but is so worth it. I also have a Powdered Jalapeno that I created to add a slight heat to my foods. So I decided to add these two spices to my roast and create a new recipe. I really enjoy the aroma and flavor of fresh cracked pepper so I decided to add this to the mix as well.
The flavor of this roast was amazing. I had bought some beautiful fresh carrots with the greens attached. I pull off one of the carrot greens and added it to the top of a slice of roast for decoration. I hope you enjoy this roast. This recipe uses my Nevada Sauce Salt and Powdered Jalapeno, make the seasonings ahead of time.
- 3 1/2 lbs beef chuck roast
- 1 tbsp Nevada Sauce Salt see recipe on my blog
- 1 1/2 tsp freshly cracked pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp powdered Jalapeno see recipe on my blog
- 5 tbsp balsamic vinegar
- 1 tbsp avocado oil
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 medium sliced onion
Optional addition: carrots and baby potatoes
- Preheat oven to 350. Oil a deep dish baker with a lid. In a small bowl add Nevada Sauce Salt, freshly cracked pepper, onion powder, garlic powder, jalapeno powder and stir until combined.
- Season all the sides of your roast with the seasoning.
- Add avocado oil to a pan and turn on the stove to medium. When the oil is hot add the roast to the pan and sear on all sides. When all sides are seared remove from the stove and place the roast inside a deep dish baker.
- Place the pan back on the stove and add the sliced onions and fry until caramelized allow to cool.
- Add balsamic vinegar, red wine, and beef broth together. Pour the balsamic mixture over the roast.
- Add the onions to the top of the roast. Place lid on top of the deep dish baker and place in oven bake 2 hours.
Optional additions: Add carrots and baby potatoes to the roaster and roast with the beef.
Remove from oven and allow to cool for 15 minutes.
- Slice and serve.
- Can be served with juices from the covered baking dish the roast was cooking in. Decoration idea: You the greens from a carrot.
Make Jalapeno Gravy to go with it.
|Nutrition Facts are based on 1/2 lb serving|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 12 g||62 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 150 mg||50 %|
|Sodium 109 mg||5 %|
|Potassium 41 mg||1 %|
|Total Carbohydrate 9 g||3 %|
|Dietary Fiber 0 g||1 %|
|Sugars 6 g|
|Protein 48 g||97 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|