About
Kentucky Roast is basically like slow cooking without a slow cooker. Beef, coated in sweet, spicy, and savory seasonings and sauces, gets roasted in the oven until fall-apart tender and succulent. It sounds too good to be true, and yet somehow it tastes even better than that! The Bluegrass State certainly delivers a masterpiece of powerful meaty goodness with this Kentucky Roast!
Ingredients
- 1 (3 1/2-4-pound) chuck roast, cut into big pieces
- 1 teaspoon sea salt
- 2 teaspoons coarse ground pepper
- 4 tablespoons brown sugar
- 1/2 cup bourbon, can substitute orange juice or pineapple juice
- 6 cloves garlic, sliced
- 2 teaspoons Thai spice blend, homemade or store-bought
- 2 teaspoons Greek Mediterranean seasoning
- 1/2 teaspoon red chili flakes
- 2 tablespoons extra-virgin olive oil
- 1/3 cup double concentrated tomato paste
- 1/3 cup pepperoncini peppers
- 2 1/2 cups water, divided, plus more, optional, to taste
- 1/3 cup canola oil
- 1/3 cup all-purpose flour
- beef broth, optional, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large bowl, add the chuck roast pieces, the salt, and the pepper and toss to coat.
Step 3 -In a separate bowl, add the brown sugar, the bourbon, the garlic, the Thai spices, the Greek spices, the red chili flakes, the extra-virgin olive oil, the tomato paste, the pepperoncini peppers, and 1 cup of the water and whisk to combine.
Step 4 -Pour the sauce mixture over the beef and use your clean hands to work the sauce into the meat, about 2 minutes.
Step 5 -Let the meat marinate for 30 minutes.
Step 6 -In a large roasting pot over medium-high heat, add the canola oil.
Step 7 -Transfer the meat from the marinade using tongs and coat the pieces in the flour. Do not discard the marinade.
Step 8 -Add the meat to the hot oil and sear on all sides, about 2-3 minutes per side.
Step 9 -Reduce the heat to low.
Step 10 -Slowly add the marinade and 1 1/2 cups of the water to the beef in the pot.
Step 11 -Cover the pot tightly with a lid and roast for 1 hour.
Step 12 -Reduce the oven heat to 300 degrees F.
Step 13 -Check the beef mixture to see if it needs additional moisture, adding the extra water or the beef broth as needed.
Step 14 -Roast until the meat shreds apart with a fork and reaches an internal temperature of 165 degrees F, about 1 hour 30 minutes.
Step 15 -Check the gravy in the pot for thickness, and thin it out as desired with the extra water or the beef broth.
Step 16 -Serve.
