Bourbon Pot Roast Recipe
Description
This succulent and flavorful recipe for Bourbon Pot Roast will tantalize your taste buds with its robust flavor. This recipe combines the perfect blend of ingredients to create a comforting dish that is sure to please the entire family. The slow-cooked roast is simmered with a flavorful bourbon-infused sauce that adds a unique twist to the traditional pot roast. The result is an incredibly tender, juicy roast that is bursting with flavor. Serve this delicious dish with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
Prep Time
This recipe requires minimal preparation time. Start by gathering all of the ingredients and then prepping the roast. You will need to season the roast with salt and pepper and then coat it in flour. Once the roast is prepped, you can move onto the sauce and vegetables. The sauce can be made while the roast is cooking, so you won't have to worry about making it ahead of time. The vegetables can also be prepped while the roast is cooking, so you won't have to worry about prepping them beforehand. The total prep time for this recipe is about 20 minutes.
Cook Time
This recipe requires a slow and low cooking time. The roast should be cooked on low heat for about 4 hours, or until it is tender and juicy. The vegetables should be added to the pot during the last hour of cooking. The total cook time for this recipe is about 4-5 hours.
Ingredients
- 3-4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup bourbon
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour
Instructions
1. Preheat oven to 325 degrees F.
2. Heat a large oven-safe pot over medium-high heat. Add the olive oil and heat until shimmering.
3. Season the roast with salt and pepper and then coat in flour. Carefully add the roast to the pot and sear on all sides until golden brown.
4. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add the beef broth, bourbon, tomato paste, Worcestershire sauce, and bay leaves to the pot and stir to combine.
6. Cover the pot and transfer to the oven. Cook for 4 hours, or until the roast is tender and juicy.
7. Add the carrots and potatoes to the pot and continue cooking for an additional hour.
8. Remove the pot from the oven and transfer the roast to a cutting board. Let the roast rest for 10 minutes before slicing.
9. Add the parsley to the pot and stir to combine. Taste and adjust seasoning if needed.
10. Slice the roast and serve with the vegetables and sauce. Enjoy!
Equipment
- Large oven-safe pot
- Cutting board
- Knife
- Spatula
Notes
This recipe can also be made in a slow cooker. To do so, simply follow the instructions for prepping the roast, but instead of transferring the pot to the oven, transfer it to the slow cooker. Cook on low heat for 6-8 hours, or until the roast is tender and juicy. Add the vegetables during the last hour of cooking.
Nutrition: Per Serving
Calories: 740
Fat: 42g
Carbohydrates: 21g
Protein: 62g
Sodium: 500mg
Fiber: 3g
Recipe Tips
This recipe is a great way to use up leftover bourbon. If you don't have any on hand, you can substitute it with red wine or beef broth.
For a more flavorful sauce, add a tablespoon of Dijon mustard to the pot before transferring it to the oven.
If you don't have any carrots or potatoes, you can substitute them with other vegetables such as parsnips, turnips, or sweet potatoes.
This dish pairs nicely with a side of roasted vegetables or a salad.
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