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BALSAMIC DIJON CHUCK ROAST

Who doesn’t love food that gives you a hug from the inside on these cooler nights? Or ONE POT MEALS? Are you tight for time? Don’t feel like standing in the kitchen long? Use a slow cooker or if you don’t have one, a dutch oven! Okay, this recipe is one of your answers of all possible options. It’s a nice rendition on a standard slow cooked chuck roast and I’m sure you’ll love it. So, if you’re going to be gone all day and want to walk in the door with dinner ready then, go the slow cooker method on low for 8hrs. Otherwise, you can do all the same quick prep work, put it in a dutch oven, and walk away for about 3 hours. Either way, you can’t mess this up!

If you plan on having guests over, this is a great way to have great food. You’ll be able to spend more time with your guests and focus on any of the other food items you plan to prepare. Personally, I’m a sucker for anything made in big batches because I love the convenience of leftovers. I love having days where I can dive deep into all the things I need and want to do where having something I can reheat quickly doesn’t take a lot of my time. Before you tackle this greatness make sure you use a decent quality balsamic vinegar. It doesn’t have to be super expensive but select your cooking balsamic like you would select your red wine. If you can’t imagine enjoying a particular balsamic vinegar in a dressing then you won’t enjoy cooking with it. If you don’t know what to select, my favorite go-to is Gran Reserva Balsamic Vinegar of Modena by Lucini.

Because this dish is very meat centric, you can keep this fairly low carb with a few baby golden potatoes and carrots. Also, feel free to add your own flare to this. Some times I like slicing a bunch of fresh garlic cloves in half and tossing it in the pot. Add more spices or other favorite veggies if you want. When it comes to one pot meals like this, you can add in anything you like. One of my favorites is rough chopped fennel. But when it comes to leftovers, you can totally slice the meat up super fine like shown in the images, make a beef sandwich, add Italian sweet cherry peppers, dip it into the au jus, and slather some damn good horseradish. You see what I’m saying? Okay good! Happy eatings!

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BALSAMIC DIJON CHUCK ROAST
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Rub both sides of the meat with salt. Drizzle a large pan with olive oil over high heat and sear each side of the chuck roast for about 3 minutes to get a nice crust.
  2. Place the chuck roast in a slow cooker or dutch oven.
  3. Saute the onions with garlic powder in the drippings over medium-high heat in the same large pan that you seared the meat in. After two minutes, add the balsamic vinegar. Let simmer and stir frequently until it becomes syrupy.
  4. Turn heat off and stir in the Dijon mustard. Add this balsamic Dijon mixture in with the meat. Throw in the thyme sprigs, baby potatoes, whole carrots, salt, pepper, and the beef broth.
  5. Cover and let it cook on low for 8 hours in a slow cooker. Or about 3 hours on 300 F degrees in the oven.
  6. Add the sliced mushrooms an hour before done.

BABY CARROTS & FRENCH BEANS

I’m diving straight into this one quickly. You can usually find these baby carrots packaged in a microwaveable steam bag. BUT I never steam my veggies in a microwave! This is so much better. And same goes for these French green beans also known as haricot vert. They’re the best tasting green beans in my opinion. They’re thin, crispy and can be mildly sweet. If you can find either of these sold in bulk, even better… probably cheaper too! When it comes to healthy, flavorful veggies… the key is KEEP IT SIMPLE! Spices really do go a long way. You don’t need a crap ton of butter or canned cheese! Trust me.

I have made this recipe by tossing everything together into a baking dish and roasting them for about 12-15 minutes for when I don’t want to stand in front of the stove. They’re amazing. If you don’t want thyme, use Italian seasoning, or just rosemary. Honestly, you can use whatever herbs you like, even fresh. Experiment with it. Most times I’ll make a big batch of this, use for sides or simply rough chop some of it and toss into a salad.

When it comes to cooking your veggies, I truly believe using a quality salt (NOT table salt) is what really makes the natural flavor of the veggies pop. You don’t have to spend a lot of money on salt either, just get yourself a good kosher sea salt to start with. With that said, yummy veggies ready in ten minutes. Who said healthy cooking takes forever?

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BABY CARROTS & GREEN BEANS
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large skillet over medium-high heat drizzle the olive oil and start sautéing the carrots and French beans. After a couple of minutes add the minced garlic, dried thyme, sea salt and pepper. Stir.
  2. Let sauté for a total of 10 minutes give or take, stirring often.