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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.

LEMON DILL SALMON SALAD

I still stand by chopped salads being the best kind of salads. You get everything in one bite and you don’t need store bought dressing because all the flavors of everything mend together very well when you simply add a few simple ingredients. Well here’s a super flavorful one perfect for warm days when you don’t want anything too heavy. Feel free to prepare this large salad as a meal for one or to divide it up as a side.


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LEMON DILL SALMON SALAD
Servings
servings
Ingredients
DRESSING
SALMON
SALAD
Servings
servings
Ingredients
DRESSING
SALMON
SALAD
Instructions
DRESSING
  1. Place everything in a small bowl and whisk. Set aside.
SALMON
  1. Spray a baking dish with cooking spray before placing the salmon in it. Sprinkle the salt, pepper, and dill on top. Drizzle with olive oil and bake at 375 F degrees for about 12 minutes. Let cool then flake.
SALAD
  1. Toss all the salad ingredients including the flaked salmon into a large bowl, drizzle the top with the dressing and toss the salad until everything is well incorporated.

HOMEMADE MARINARA

There is no need to keep buying pre-made jarred marinara when making your own is a no brainer! Trust me on this. If you’re like me and use marinara almost all year round for a multitude of things then this will make your life easier. You’ll also be happy knowing that your marinara isn’t loaded in added sugar and some other random crap that doesn’t belong in there. This recipe can make about two pint-sized mason jars and can store them for later use.

I use this marinara for my Braciole & Italian Sausage that many of you have gone crazy over. Even my Minestrone Soup and if you want in the Mediterranean Meatloaf! This is really the base for a lot of my tomato related sauces and other Italian dishes that I’ll be sharing in the coming days. But let this recipe again encourage you to take away and add the things you love most to make your very own version. Buon appetito!

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HOMEMADE MARINARA
Servings
pints
Ingredients
Servings
pints
Ingredients
Instructions
  1. In a large spot, drizzle the bottom with olive oil and sauté the onion, celery, carrot, garlic, Italian seasoning, bay leaf, salt, and pepper for about 5 – 7 minutes.
  2. Add the basil, stir for a minute then add the can of crushed tomatoes and tomato sauce. Stir everything together thoroughly and let simmer uncovered for 45 minutes to an hour or until it’s thickened. Stir every so often.
  3. Remove the bay leaf from the sauce and add more salt to taste.
Recipe Notes

If you like a more smooth texture to the marinara, you can cool it and pour the sauce into a blender or food processor to your desired texture. Make a day ahead for better flavor.