Bourbon Marinated Chuck Roast Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Bourbon | 2/3 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| 1 tablespoon Dijon-style mustard | ||
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1 boneless beef chuck roast, 3-3 1/2 lb (1.5-1.75 kg) | ||
Directions
In a small bowl, whisk together the whiskey, vegetable oil, vinegar, mustard, salt and pepper.
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.
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.
Chef
