Maple Bourbon Pot Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
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Looking for a comforting dish to warm you up? This Maple Bourbon Pot Roast combines rich flavors with a touch of sweetness, perfect for those cozy evenings. It’s a delightful twist on a classic that’s sure to become a family favorite.

Ingredients for Maple Bourbon Pot Roast

Beef chuck roast is ideal for slow cooking because it becomes tender and flavorful over time. Olive oil helps to sear the meat, locking in juices and flavor. Onions and garlic provide aromatic depth and a savory base. Beef broth enhances the meaty flavor while keeping the roast moist. Bourbon adds a warm, caramel-like note that pairs beautifully with the maple syrup, offering a touch of sweetness. Tomato paste thickens the sauce, while Worcestershire sauce contributes umami richness. Thyme and paprika bring herbal and subtle smoky flavors. Finally, carrots and baby potatoes make this a complete meal, soaking up all the delicious juices.

Tips & Tricks

  • Let the meat rest for a few minutes after removing it from the oven for easier slicing or shredding.
  • If you prefer a stronger bourbon flavor, you can add an extra splash right before serving.
  • Searing the meat is crucial for flavor, so don’t skip this step even if you’re in a hurry!

Serving Suggestions

This pot roast pairs wonderfully with a side of crusty bread to soak up the sauce. For a fresh contrast, consider serving alongside a simple green salad with a tangy vinaigrette. A glass of red wine or a bourbon-based cocktail would complement the rich flavors perfectly.

Frequently Asked Questions

Can I make this recipe in a slow cooker?
Yes, sear the meat, then transfer all ingredients to the slow cooker. Cook on low for 8 hours or until the meat is tender.
Is there a substitute for bourbon?
You can use apple juice for a non-alcoholic version or brandy for a similar flavor profile.
Can I use a different cut of beef?
Yes, brisket or a bottom round roast can work, but cooking times may vary slightly.

Maple Bourbon Pot Roast Recipe Walkthrough

First, preheat your oven to 300°F (150°C). This low temperature ensures that the meat cooks slowly and becomes tender. Season your beef chuck roast generously with salt and pepper on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until it’s nicely browned; this should take about 8-10 minutes. Once browned, remove the roast and set it aside.

In the same pot, reduce the heat to medium and add sliced onions and minced garlic. Sauté until the onions are soft and translucent. This takes about 5 minutes and releases wonderful aromas. Stir in beef broth, bourbon, maple syrup, tomato paste, Worcestershire sauce, thyme, and paprika. Be sure to scrape up any brown bits stuck to the bottom of the pot, as these add flavor to your sauce.

Return the seared beef to the pot. Cover it with a tight-fitting lid and place it in the oven. Bake for about 2 hours. This gives the beef time to absorb all the delicious flavors. After 2 hours, add the baby carrots and baby potatoes around the roast. Cover the pot again and continue cooking for another hour, or until the vegetables are tender and the meat is easily shreddable.

Once everything is cooked to perfection, remove the roast and vegetables from the pot and set them aside. In a small bowl, mix cornstarch with cold water to make a slurry. Stir this into the pot juices to thicken the sauce. Slice or shred the roast and serve it alongside the vegetables, generously drizzled with the thickened sauce.

Why You'll Love This Recipe

  • The combination of bourbon and maple syrup adds a unique depth of flavor to the classic pot roast.
  • It’s a one-pot meal that simplifies cleanup and maximizes flavor.
  • The slow-cooked beef becomes incredibly tender and juicy.
  • Perfect for meal prep — leftovers taste even better!

Ingredients

3 lbs beef chuck roast
1 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup bourbon
1/4 cup maple syrup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste
2 cups baby carrots
1 lb baby potatoes, halved
2 tbsp cornstarch
2 tbsp cold water

Step-by-step Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the beef chuck roast with salt and pepper on all sides.
3. In a large Dutch oven over medium-high heat, add olive oil and sear the roast on all sides until browned.
4. Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until fragrant.
5. Stir in beef broth, bourbon, maple syrup, tomato paste, Worcestershire sauce, thyme, and paprika, scraping up any brown bits from the bottom of the pot.
6. Return the roast to the pot, cover, and bake in the oven for 2 hours.
7. Add carrots and potatoes, cover, and continue to cook for an additional 1 hour or until vegetables are tender and the roast is easily shreddable.
8. Remove the roast and vegetables from the pot. In a small bowl, mix cornstarch with cold water and stir into the pot juices to thicken.
9. Slice or shred the roast and serve with vegetables and thickened sauce.

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