Bourbon and Brown Sugar Chuck Roast
Description
Make an inexpensive chuck roast tender with this recipe. It cooks slowly in the oven with wonderful seasonings and spices and bourbon. The amazing aroma in your kitchen will knock your socks off so much that you won't be able to wait for dinner to be done
Ingredients
3 1/2 - 4 lb. chuck roast, cut into large pieces
1 t. sea salt
2 t. freshly ground pepper
4 T. brown sugar
1/2 c. bourbon, Southern Comfort or substitute orange or pineapple juice for non-alcoholic version
6 garlic cloves, sliced
2 t. Thai Spice mixture from World Market, or use a similar combination of spices which includes sesame seeds, coriander, paprika, garlic, onion, cilantro, cinnamon, and nutmeg
2 t. Greek Mediterranean dry seasoning
1/2 t. red chili flakes or more for extra spicy
2 T. extra virgin olive oil
1/3 c. double concentrated tomato paste
1/3 c. gourmet peppers
1 c. water or beef broth/stock
1/3 c. all-purpose flour
1/3 c. canola oil
Directions
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Preheat oven to 400 degrees.
Coat chuck roast pieces with salt and pepper; place in a large bowl.
In another bowl, combine brown sugar, bourbon, garlic, Thai spices, Greek spices, red chili flakes, olive oil, tomato paste, peppers and water; whisk together well. Pour over meat, and using your fingers, work in the mixture into the meat for about 2 minutes. Set aside; let sit for about 30 minutes.
In a large roasting pot, put in the canola oil; turn heat to medium-high. Using tongs, remove meat from bowl, shake off excess marinade; place on a large plate/platter. Coat pieces with flour.
Put meat in the hot oil; sear on all sides. Reduce heat; slowly add in the marinade plus another 1 1/2 cups of water. Cover tightly with a lid; put in a preheated 400 degree oven for 1 hour.
Reduce oven heat to 300 degrees.
Check to see if you need to add a little more water or beef broth. Cook another 1 1/2 hours. Remove; meat should tear apart easily with a fork. There will be a thick gravy. Thin with more water or beef broth/stock, if desired.
Serve.
8 large servings.