Originally published in Points West magazine
Good Enough to Eat: Bourbon Brown Sugar and Soy Chuck Roast
Recipe by Kyle Kleist, former Center Executive Chef
Article and photo by Tera Gigot, @rootsnradishes
Enjoy this simple chuck roast flavored with caramelly bourbon, salty soy sauce, and the subtlest twinge of garlic and lemon—it is perfectly complemented by the sweetness of brown sugar. Warm up your kitchen with this comforting, hearty roast, and eat leftovers all week long. How about leftover pot roast sandwiches? (Dipped in jus, of course.)
For the Marinade:
- 6 oz. soy sauce
- 3 oz. bourbon
- 2 oz. lemon juice
- 2 oz. Worcestershire
- 1/2 cup brown sugar
- 1 cup water
- 3 cloves garlic, smashed
For the Chuck Roast:
- 4–5 lbs. chuck roast
- 2 yellow onions, roughly chopped
- 3–4 whole carrots, roughly chopped
- 3–4 celery stalks, roughly chopped
Marinate the roast: Whisk all marinade ingredients together in a large bowl or combine them in a blender. Pour the marinade over the chuck roast in a glass container and marinate for 10–12 hours, flipping every hour, if possible.
Make the roast: Preheat the oven to 275 degrees. On the stove top, heat some oil in a large roasting pan. Sear both sides of the roast, then set aside. Next, add more oil to the pan and sauté the onions until slightly caramelized. Follow with the carrots and celery, sautéing until carrots are also slightly caramelized. Using some of the marinade, deglaze the pan with a wooden spoon. Place the roast on top of the vegetables and pour remaining marinade over the top. Cover and braise the roast in the oven at 275 degrees for 4.5 to 5 hours. Finished roast will be fork-tender and fall apart.
Serve: Plate with potatoes, roasted veggies, and au jus.
A five-pound roast needs about five hours in the oven, but a smaller roast will need less time—about an hour per pound. You’ll know the roast is done when it’s fork-tender.