Recipe: Perfect Oven cooked bourbon beef roast

Oven cooked bourbon beef roast. James Martin's gorgeous roast beef recipe with homemade mustard takes Sunday lunch to another level. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. When cooking three different components in one pot — a beef roast, vegetables, and a beef gravy — the details are important.

Cooking times vary, depending on your grill and the size of your roast. I use my Weber Kettle mostly, but have used my gas grill also I find an instant read thermometer works best. The recipe is easily increased as the size of your roast depends on the number of. You can have Oven cooked bourbon beef roast using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Oven cooked bourbon beef roast

1. Prepare 3 1/2 lb of beef roast (i used a chuck roast, but a more expensive cut will work too).
2. It's 1 1/2 cup of bourbon (or i used jack....).
3. It's 1/4 cup of soy sauce.
4. It's 1 cup of brown sugar.
5. Prepare 1/2 large of onion.
6. You need 2 tbsp of garlic.
7. Prepare 3 tbsp of crushed red pepper.

Ideally you should cook the roast low and slow. This has some advantages over cooking the meat as quickly as it can be cooked. You could stick your roast in an extremely hot oven and then turn the oven down, but this can dry out your roast. Before you choose and begin cooking roast beef, it helps to understand the different beef cuts and which part of the animal it came from.

Oven cooked bourbon beef roast instructions

1. preheat oven to 185, place a rack on the center and a rack under it).
2. mix together glaze ingredients.
3. place empty pan on lower rack.
4. glaze less fatty side and place it directly on the uppermost rack, then glaze the top.
5. glaze every 15 minutes until you have no more glaze left (this took about 5 hours for me).
6. at this point, the run off should be thickening to in the pan below. use this thick glaze for the remainder if the cook time. glaze once more then flip the beef, continue glazing every 15-25 minutes until beef is done (internal temp of at least 145) this for me took about 10 1/2 hours.
7. once beef is cooked through, remove, glazing a final time all over, then let sit for 20 minutes before serving.

The cow is divided into eight primal cuts (see illustration ). The tenderness or toughness of beef really depends on how much the animal has had to use the muscle. Oven roasting uses a lower temperature over a longer period of time allowing you to 'set it and forget it.' Learn more about the basics to Oven Roasting. Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Rare roast beef is, by far, the trickiest one to reheat - you're trying to raise the temperature of the meat without cooking it any further.