Jalapeno Roast with my homemade powdered Jalapeno and rosemary wine salt to add flavor to the roast. Chuch roast is tender and slightly spicy.
Prep Time15 mins
Cook Time2 hrs
Resting Time15 mins
Total Time2 hrs 15 mins
Servings: 5 people
- 3 1/2 lbs beef chuck roast
- 1 tbsp Nevada Sauce Salt see recipe on my blog
- 1 1/2 tsp freshly cracked black 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
First. preheat oven to 350. Second, 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.
Next, 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.
Make Jalapeno Gravy for it.
|Nutrition Facts are based on 1/2 lb serving
|Amount Per Serving
|% Daily Value *
|Total Fat 17 g
|Saturated Fat 12 g
|Monounsaturated Fat 1 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 150 mg
|Sodium 109 mg
|Potassium 41 mg
|Total Carbohydrate 9 g
|Dietary Fiber 0 g
|Sugars 6 g
|Protein 48 g
|* 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.