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Maple Bourbon Marinated Roast (No Mess + Slow Cooker)
Chuck is inexpensive and one of the most flavorful cuts of beef, making it perfect for pot roast recipes. Slow cooking it results in a wonderfully tender roast. The maple bourbon marinade not only imparts flavor, it tenderizes the meat so it falls apart by simply touching it with your fork!
Prep Time 5 minutes
Cook Time 4-10 hours
Passive Time 12 hours
Servings
Ingredients
Marinade:
Beef:
Prep Time 5 minutes
Cook Time 4-10 hours
Passive Time 12 hours
Servings
Ingredients
Marinade:
Beef:
Instructions
  1. OPTIONAL: Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in medium-high preheated pan and brown on all sides, about 10 minutes. Browning helps lock in flavor. Allow meat to cool before marinating.
  2. Whisk marinade ingredients together in a small bowl.
  3. Place the roast in a large container with a tight-fitting lid or baggie and pour the marinade over the beef. (I often use my slow cooker so the pot can be removed from the base and placed in the fridge overnight.)
  4. Marinate the roast for 8 to 12 hours in the fridge.
  5. If stored in a separate container, add beef and marinade to medium-large slow cooker.
  6. Secure lid and cook 4-10 hours, depending on heat setting.
  7. Internal temperature of beef should at least reach 145 degrees Fahrenheit in the center. Use a probe thermometer to take the temperature from the center of the roast.
  8. Remove from slow cooker and serve beef with remaining marinade.
Farro Side Dish:
  1. Combine cooked farro and beans in a pot.
  2. On low heat, add coconut oil, salt and pepper to taste.
  3. Place lid over pot, warm until coconut oil has completely melted and farro and beans reach desired temperature.
  4. Remove from stove and serve with beef and marinade.
"Reinvent" Leftovers:
  1. Beef and havarti cheese quesadillas
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