Maple Mustard Glazed Beef Chuck with Roasted Brussels Sprouts
Equipment
- 1 large oven-safe skillet
- 1 Baking sheet
- 1 Mixing bowl
- 1 Whisk
- 1 set of measuring spoons
- 1 Set of measuring cups
- 1 Chef's knife
- 1 Cutting board
- 1 set of tongs
- 1 Meat thermometer
Ingredients
- 2 pound beef chuck roast
- 1/4 cup maple syrup
- 2 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Brussels sprouts halved
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and black pepper to make the glaze.
- Rub the glaze evenly over the beef chuck roast.
- Heat a large oven-safe skillet over medium-high heat and sear the beef roast on all sides until browned.
- Transfer the skillet to the preheated oven and roast for 1 hour or until the internal temperature reaches 145°F (63°C).
- While the beef is roasting, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Place the baking sheet in the oven during the last 30 minutes of the beef roast cooking time.
- Remove the beef roast from the oven and let it rest for 10 minutes before slicing.
- Serve the sliced beef chuck with roasted Brussels sprouts.
Notes
For best results, allow the beef to come to room temperature before searing to ensure even cooking. When searing, ensure the skillet is hot to achieve a good caramelization on the meat's surface, enhancing the flavor. Adjust the seasoning of the Brussels sprouts according to your taste preference, perhaps adding a splash of balsamic vinegar for extra depth. Always let the beef rest to allow the juices to redistribute, ensuring a tender and juicy bite.
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