Crusted Mustard Roast with Spicy Roasted Zucchini and Boiled Potatoes with Parsley

Featured by Rosenblum Cellars in the Gold Wine Club.


A tender roast coated in mustard sauce with a side of spicy zucchini slices and boiled potatoes. Its savory, spicy and delicious! Pair with a glass, or two, of an Old Vine Zinfandel.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes


• One-1 1/2 - 2 lb. Chuck Roast, boneless
• Poupon mustard
• Rock salt

Spicy Roasted Zucchini:
• 2 large Zucchini
• 1/4 C. Olive oil
• 1 t. Oregano
• 1/4 t. Cumin
• 1/4 t. Cayenne pepper
• 1 clove Garlic, chopped
• 1/4 t. Fennel seed

Red Potatoes with Parsley:
• 1-2 lbs. Red potatoes
• 1/4 C. Parsley, chopped
• 3 T. Butter
• 1 T. Olive oil
• 1/4 t. Pepper
• 1/8 t. Salt


Coat the roast with Poupon mustard and pack salt on all sides. Place directly on coals. Turn after 20 minutes, the rock salt will fall off into the coals. Roast another 20 minutes, then remove from coals. Remove remaining rock salt. Slice across the grain and serve.

Spicy Roasted Zucchini:
Slice the Zucchini lengthwise into 4-6 spears per zucchini. Mix all remaining ingredients. Coat with spicy oil mixture. Grill, turning frequently.

Red Potatoes with Parsley:
Cut potatoes into quarters. Boil until tender, and drain. Sauté parsley in butter, add olive oil, pepper and salt. Pour butter mixture over potatoes. Serve immediately.

A family favorite recipe provided by Kent and Kathleen Rosenblum.