Bourbon Street Chuck Roast Recipe
This is a very interesting and good recipe of Bourbon Street Chuck Roast. A lip-smacking Side Dish, this Bourbon Street Chuck Roast completes your spread. The main ingredient in this recipe is Beef. In my view, to call yourself a chef, you need to have a personal recipe of Bourbon Street Chuck Roast, just like I do.
Ingredients
1 1/2 cups water
2/3 cup soy sauce
1/2 cup bourbon
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 4- to 5-pound beef chuck pot roast cut 1 1/2 to 2 inches thick
Directions
For marinade, stir together water, soy sauce, bourbon, brown sugar, Worcestershire sauce, and lemon juice.
Trim fat from beef.
Place beef in a plastic bag set into a shallow dish.
Pour marinade over beef.
Close bag.
Marinate in the refrigerator 8 hours or overnight, turning bag several times to distribute the marinade.
Drain beef, reserving marinade.
Insert a meat thermometer into the center of the roast.
Place beef in center of the cooking grill.
Grill 1 to 1 1/4 hours for rare 140°F (60°C), 1 1/4 to 1 3/4 hours for medium 160°F (71 °C), or 1 3/4 to 2 hours for well-done 170°F (77°C).
Transfer beef to serving platter.
Let stand 15 minutes.
Thinly slice beef across the grain.
Trim fat from beef.
Place beef in a plastic bag set into a shallow dish.
Pour marinade over beef.
Close bag.
Marinate in the refrigerator 8 hours or overnight, turning bag several times to distribute the marinade.
Drain beef, reserving marinade.
Insert a meat thermometer into the center of the roast.
Place beef in center of the cooking grill.
Grill 1 to 1 1/4 hours for rare 140°F (60°C), 1 1/4 to 1 3/4 hours for medium 160°F (71 °C), or 1 3/4 to 2 hours for well-done 170°F (77°C).
Transfer beef to serving platter.
Let stand 15 minutes.
Thinly slice beef across the grain.
