For His Master's Veneration: Bourbon & Brown Sugar Roast

When Master walks through the door, his senses will be slammed. He'll know that a burst of love is not long from being on his plate! With the bourbon, brown sugar and array of simple enhancements, this roast has spent spa hours in the oven basking in the secret juices. Go ahead smile! You know that you just scored an economic home run! Taking simple ingredients, you have transformed them into something chic and luxurious!

Turn a chuck roast into a special dinner. One that tastes like it came from an expensive restaurant, but the budget wont allow. Brown sugar & bourbon uses time in the oven to do your magic.

Instead of a heavy gravy, how about just home mashed potatoes? Balance it out with sugar snap peas and you have all of the best the fancy establishments could offer.

Ingredients:
2½ to 3 lb chuck roast cut into big pieces

2 slices of bacon cut into thirds
1 tsp. Each kosher salt + pepper
4 Tbs. brown sugar
½ cup bourbon

½ cup Triple Sec orange
6 cloves garlic sliced
2 Tbl. extra virgin olive oil
1 cup beef broth
1/3 cup flour

Directions:

Slice the garlic in a small bowl.

Cut the roast into 4 or 5 big pieces and sprinkle salt and pepper.

In a 9 by 13 baking dish, combine the brown sugar, bourbon, garlic, Triple Sec, and broth and whisk together blending it all together well.

Sit the meat in this and cover for at least 30 minutes. Then uncover and flip the meat to coat the other side. Recover for 30 more minutes. You want it to start at room temperature.

Make sure your dutch oven will fit, then pre heat oven to 275 degrees.

In a dutch oven over medium high heat cook the bacon until it releases its grease. Remove to paper towels.

Using tongs, remove the meat from the marinade, shake off excess, and put on a large plate holding the flour. Flip to coat each piece well.

Put meat into the hot bacon grease and sear on all sides. Reduce heat and slowly add in the marinade plus another ½ cup of broth.
Throw in the cooked bacon.

Cover tightly with a lid and put in the preheated oven for 2.5 to 3 hours. During the last ½ hour check to see if it needs more broth.
Remove with a slotted spoon. If you like, you can make a gravy from the cooking juices in the pot, but it is not necessary.
Dish out a cup into a sauce pan. Stir in a slurry made of 1 tbs corn starch and 2 tbs water. Stir until thick.

Serve with a side of home mashed potatoes and some cooked carrots.

If you like the taste here is a glaze you can make.

1 cup bourbon

½ cup brown sugar

½ cup ketchup

2 tablespoons Worcestershire sauce

¼ cup apple cider vinegar

Big pinch of salt and pepper

Just bring this all to a simmer over medium heat and let it simmer until it reduces down to about a third of its original volume. Stir it regularly so the sugars don’t burn. It’ll make your kitchen smell like a distillery which is just fine in my book.
Don’t rush the reduction process, just let it do its thing and eventually you’ll be left with this slightly thick, glossy sauce that will knock your socks off.