Tuesday, August 7, 2012

Jalapeno Garlic Chuck Roast

(Before Cooking)
This recipe I found was originally done as a pork shoulder. I decided to change it up a little bit and use this marinade on a chuck roast instead. Don't be afraid of the jalapeno. It really wasn't spicy at all, just good flavor from the marinade. It turned out pretty tasty.

  • 2 jalapenos, stem removed
  • 4 cloves garlic
  • 1 1/2 teaspoons Salt-Free/MSG-Free Original Mrs Dash (or original recipe used salt)
  • 2 tablespoons vinegar
  • 1/4 cup olive oil
  • 2.5 pounds boneless chuck roast
  • potatoes and carrots (optional)
  1. Combine jalapenos, garlic, Mrs Dash/salt and vinegar in a food processor or blender. Pulse until jalapenos and garlic are finely diced. Transfer to a large bowl and stir in olive oil.
  2. Use a knife to put shallow cuts all over the chuck roast. Place the roast in a food storage bag with the marinade. Close the bag and squish the marinade around the roast to coat completely. Refrigerate for 6 hours or overnight.
  3. Preheat oven to 300 degrees.
  4. Place the roast in a foil lined roasting pan. Pour the excess marinade over the top. Bake covered 2 to 2 1/2 hours then add potatoes and carrots. Keep an eye on the juice level - you may need to add a cup or so of water to give the vegetables something to cook in. Bake another hour or so or until vegetables and meat are tender. 
Inspired from Life's Ambrosia Jalapeno Garlic Pork Shoulder

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