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.

Ingredients:

• 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)

Directions: 

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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Onion Soup Chuck Roast

Ingredients:

Dry Onion Soup Mix - MSG-Free

• 1 packet/4 tbsp dry onion soup mix - see Dry Onion Soup Mix - MSG-Free
• 3 cloves fresh minced garlic
• 2 1/2 lbs boneless chuck roast
• potatoes and carrots

Directions:

1. Preheat oven to 300 degrees. Line roasting pan with aluminum foil.
2. Place meat in roasting pan. Sprinkle 1/2 onion soup mix on one side. Rub into meat. Flip meat over and rub in other half of soup mix. 
3. Follow the same procedure again with the minced garlic.
4. Bake covered for 2 1/2 hours. Place potatoes and carrots in roaster. Bake for another hour or so or until meat and vegetables are tender.

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Balsamic Honey Pork Roast

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I had intentions of making pulled pork out of this recipe but it didn't make it that far! It was eaten whole as a pork roast. Don't be afraid to pour off the juice and shred to enjoy it as pulled pork! To be honest, I had trouble tasting the honey part of this recipe. Next time I will probably up the honey to 1/2 cup and go from there. It was still a very tasty roast!

Ingredients

• ~ 3-pound boneless pork shoulder roast
• 1 large onion, chopped
• 1 medium green or red bell pepper, chopped 
• 1 teaspoon dried thyme, crushed 
• 1/2 teaspoon dried rosemary, crushed
• 1 cup balsamic vinegar 
• 3/4 cup ketchup
• 1/3 cup packed brown sugar 
• 1/4 cup honey 
• 1 tablespoon Worcestershire              
• 1 tablespoon Dijon-style mustard 
• 1 clove garlic, minced 
• 1/2 teaspoon ground black pepper 
• 1/4 teaspoon Original MSG/Sodium-free Mrs Dash (or salt)

Directions

1. Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
2. Cut pork shoulder into 2-3 inch chunks. 
3. Place onion, bell pepper & pork in roasting pan. 
4. Whisk all other ingredients together in a mixing bowl. Pour mixture into roasting pan; mix well, and cover. 
5. Place in oven, stirring occasionally, for 5 to 8 hours or until the meat is tender (the meat will fall apart and off the bone when done).
6. Either enjoy as is OR for Pulled Pork:
7. Pour off excess juice, remove bone, and shred meat with 2 forks.
8. Now Enjoy!

Inspired from Six Sisters' Stuff: Slow Cooker Balsamic Honey Pulled Pork 
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Spicy Dr Pepper Pork Roast

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 I'm always looking for another great way to make a roast. I ran across this recipe and both the Dr. Pepper and chipotle peppers peaked my interest. The recipe was originally designed to make shredded pork tacos, but the family was in the mood for roast instead. So, Viola! Time to add potatoes and carrots and leave it chunky. The peppers definitely added a good kick that required a tissue by the end of the meal. So if you have little ones or ones that don't like a lot of spice, I would back down to only 1/2 a can of peppers. If you want to leave the recipe simply as shredded pork, omit the potatoes and carrots and follow the directions on my BBQ Pulled Pork recipe.   

Ingredients

• ~2 1/2 lbs pork shoulder, bone included
• 1 can (11 oz) chipotle peppers in Adobo sauce
• 24 oz (2 cans) original Dr. Pepper - not Diet!
• 1 large sweet onion, chopped
• 2 cloves fresh garlic, minced
• 2 tbsp brown sugar (optional)
• salt (or Sodium-Free Mrs. Dash) & pepper
• 1 lb small red potatoes
• 1 lb baby carrots

Directions

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1. Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
2. Cut pork shoulder into 2 inch chunks. 
3. Combine sliced pork (including bone), onion, garlic, Dr. Pepper, chipolte peppers including sauce, brown sugar, salt and pepper in roasting pan; mix well, and cover. 
4. Place in oven, stirring occasionally. Add the potatoes and carrots after the first 2 hours (to keep them from being too done/soggy). Cook for a total of 3 to 4 hours or until the meat, potatoes, carrots are tender (the meat will fall apart and off the bone when done). 
5. Enjoy!

Courtesy of The Pioneer Woman's Spicy Dr Pepper Shredded Pork
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