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Bourbon Marinated Chuck Roast Recipe
|Bourbon whiskey||5 Fluid Ounce (160 Milliliter)|
|Vegetable oil||3 Fluid Ounce (80 Milliliter)|
|Cider vinegar||3 Fluid Ounce (80 Milliliter)|
|Dijon mustard||1 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Boneless beef chuck roast||3 1⁄2 Pound|
Serving size: Complete recipe
Calories 4704 Calories from Fat 3040
% Daily Value*
Total Fat 342 g526.9%
Saturated Fat 109.7 g548.3%
Trans Fat 0 g
Cholesterol 1050 mg
Sodium 4603.9 mg191.8%
Total Carbohydrates 4 g1.3%
Dietary Fiber 1.2 g4.8%
Sugars 0.5 g
Protein 253 g506.9%
Vitamin A 0.1% Vitamin C 0.88%
Calcium 1.8% Iron 83%
*Based on a 2000 Calorie diet
Place the beef in a large lock-top plastic bag and pour in the whiskey mixture.
Press out the air and seal the bag tightly.
Massage the bag gently to distribute the marinade evenly.
Place in a large bowl and refrigerate, turning and massaging the bag occasionally, for at least 1 day, or for up to 3 days if you wish.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Remove the meat from the marinade and pat it dry with paper towels; reserve the marinade.
Place the meat on the center of the rack, cover the grill and open the vents halfway.
Cook, turning three or four times and brushing with the reserved marinade, until the roast is well browned and an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for rare or 140°F (60°C) for medium, 45-60 minutes.
Remove from the grill and transfer to a cutting board.
Cover loosely with aluminum foil and let rest for 10 minutes.
To serve, carve into thin slices across the grain and arrange on a warmed platter or individual plates.