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Bourbon & Brown Sugar Chuck Roast


When you walk through the door, your senses will be slammed mack daddy right against the wall, and you’ll know that a burst of love is not long from being on your plate! With the bourbon and brown sugar then the array of spices in this roast, which has spa hours in the oven basking in the juices, you’ll think you’re eating an expensive tender filet mignon! Go ahead smile and know that you just scored an economic home run! That’s what Bohemian Bold cooking is all about~~taking peasant ingredients, those that are inexpensive and common, and transforming them into something chic and luxurious!

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Bourbon & Brown Sugar Chuck Roast 1 Picture


  • 4 pounds chuck roast, cut into big pieces
  • 1 teaspoon sea salt
  • 2 teaspoons coarse ground pepper
  • 4 tablespoons brown sugar (substitute orange or pineapple juice for non-alcoholic)
  • 1/2 cup bourbon
  • 6 cloves garlic, sliced
  • 2 teaspoons Thai Spice mixture (I get mine at World Market. You can use a similar combination of spices~~the Thai spice includes sesame seeds, coriander, paprika, garlic, onion, cilantro, cinnamon, nutmeg.)
  • 2 teaspoons Greek Mediterranean seasoning (dry seasoning)
  • 1/2 to 1 teaspoon red chili flakes (Gauge your heat level…I like it spicy!)
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup double concentrated tomato paste (in tube)
  • 1/3 cup gourmet peppers (I used Uncle Gary’s. You could substitute with something similar or omit.)
  • 1 cup water
  • 1/3 cup flour
  • 1/3 cup canola oil


Servings 8
Adapted from


Step 1

Coat the chuck roast pieces with salt and pepper and put in a large bowl.

In a another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well. Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes. Set aside and let it just hang out for about 30 minutes.

In a large roasting pot, put the oil. Turn heat to medium high. Using tongs, remove the meat from the bowl, shake off excess marinade, and put on a large plate. Coat pieces with flour.

Put meat in the hot oil and sear on all sides. Reduce heat and slowly add in the marinade plus another 1 1/2 cups of water. Cover tightly with a lid and put in a preheated 400 oven for one hour. Reduce heat to 300. Check to see if you need to add a little more water (or beef broth). Cook another about 2 hours. Remove and meat should tear apart with a fork. There will be a thick gravy. Thin with more water or beef broth.

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