POT ROAST WITH BOURBON MAPLE GLAZE
This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.
Provided by Lvs2Cook
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #vegetables #easy #fall #winter #dietary #low-sodium #seasonal #comfort-food #low-carb #low-in-something #meat #roast-beef #corn #taste-mood #3-steps-or-less #4-hours-or-less
You'll also love
Mariah Martin
martinmariah67@aol.comI'm allergic to beef, so I can't make this recipe.
Miisqii Love
miisqii15@gmail.comI'm a vegetarian, so I can't make this recipe.
Mampe Mokoena
mm59@aol.comThis recipe is not healthy. It's full of fat and calories.
C_S GAMER
gamer_c_s@yahoo.comThe ingredients in this recipe are too expensive. I can't afford to spend that much money on a single meal.
Marsha Parsons
parsons_marsha82@gmail.comThis recipe is too complicated. I don't have time to spend all day in the kitchen.
Benter Odhiambo
b.odhiambo56@gmail.comI'm not sure what went wrong, but my pot roast turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.
Tristan powless
tristanp21@hotmail.comThis is the best pot roast I've ever had. The meat was fall-apart tender and the glaze was amazing.
Ram Sahani
sahani.ram82@gmail.comI love that this recipe is so easy to make. I can throw it in the slow cooker in the morning and dinner is ready when I get home from work.
Rafi AYZ
r@hotmail.comThis recipe is a winner! I've made it several times and it's always a crowd pleaser.
Usman sk
s.u82@hotmail.co.ukI made this for a dinner party and it was a huge hit. Everyone loved the tender meat and the delicious glaze.
Benett Bruckner
bruckner-benett29@yahoo.comThe glaze is the perfect balance of sweet and savory. It really makes the dish.
Benjamin Steenekamp
s-benjamin75@hotmail.comThis was my first time making pot roast, and it turned out great! The instructions were easy to follow, and the roast was cooked to perfection.
aynaz noroozian
a_noroozian17@gmail.comI'm not a big fan of pot roast, but this recipe changed my mind. The meat was tender and juicy, and the glaze was out of this world.
Katalina Argabrite
katalina.argabrite@aol.comThis recipe is a keeper! The pot roast turned out perfect, and the glaze was incredible. My family loved it.
Gbian Ak
gbian@aol.comSo easy to make and so delicious! The glaze is the star of the show, it's sweet and savory and tangy all at the same time.
Avis Zindoga
avis2@hotmail.comThis pot roast was amazing! The meat was so tender and flavorful, and the bourbon maple glaze was the perfect finishing touch. I will definitely be making this again.