Prep 20 mins
Cook 3 hrs
This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.
- 1⁄4 cup olive oil
- 5 lbs boneless beef chuck roast
- 2 cups celery, cut in large dice
- 2 cups carrots, cut in large dice
- 2 cups onions, cut in large dice
- 2 tablespoons garlic, chopped
- 2 cups red wine
- 1⁄2 cup maple syrup
- 1⁄4 cup Bourbon
- 2 quarts beef stock
- 1⁄2 cup sweet corn
- 1⁄2 cup peas
- salt and pepper
- Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
- Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
- When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.
I've been cooking a long time and this is by far my favorite ever pot roast recipe. Something about that bourbon and the hint of maple. I. Love. It. Thanks for sharing!!