This hearty Roast Beef in Bourbon Sauce is a comforting classic that delivers deep, savory flavors with a hint of sweetness from the bourbon. The marinade, featuring fresh garlic, onions, and dry mustard, tenderizes the beef while infusing it with aromatic spices. Slow-roasted to perfection, the meat becomes incredibly juicy and tender, capable of falling apart at the touch. The accompanying sauce offers a robust, slightly tangy finish that pairs beautifully with the rich beef. Ideal for Sunday dinners, holiday gatherings, or any occasion where you want to impress with a substantial, home-style main course. Its a recipe that rewards patience with exceptional taste and texture.
Roast Beef In Bourbon Sauce
Description
This hearty Roast Beef in Bourbon Sauce is a comforting classic that delivers deep, savory flavors with a hint of sweetness from the bourbon. The marinade, featuring fresh garlic, onions, and dry mustard, tenderizes the beef while infusing it with aromatic spices. Slow-roasted to perfection, the meat becomes incredibly juicy and tender, capable of falling apart at the touch. The accompanying sauce offers a robust, slightly tangy finish that pairs beautifully with the rich beef. Ideal for Sunday dinners, holiday gatherings, or any occasion where you want to impress with a substantial, home-style main course. Its a recipe that rewards patience with exceptional taste and texture.Ingredients
Directions
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In a bowl, whisk together the vegetable oil, bourbon, sliced onion, minced garlic, black pepper, dry mustard, salt, and vinegar to create a smooth marinade.
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Place the beef roast (rib-eye or chuck) into a large plastic bag or a glass dish.
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Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish.
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Refrigerate the meat for at least 1 hour, turning it 2 to 3 times to ensure even marination.
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Remove the meat from the marinade and pat it dry with paper towels. Reserve the leftover marinade for later use.
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Preheat your grill or oven for roasting. If using a spit, secure the roast through the center or diagonally, ensuring it is balanced. Tie the meat if necessary to maintain shape.
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If grilling, place the meat over a drip pan with hot coals surrounding it, or position it 8 to 10 inches above the heat source.
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Cook the roast for 1 1/2 to 2 1/2 hours, depending on desired doneness. Use a meat thermometer: 120F for rare, 135F for medium-rare, 145F for medium, and 165F for well-done.
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During the last 30 minutes of cooking, brush the meat frequently with the reserved marinade to build a flavorful glaze.
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Turn and baste the meat as needed to ensure even cooking and prevent drying out.
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Once the roast reaches the target internal temperature, remove it from the heat.
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Let the meat rest on a platter for 20 to 30 minutes before slicing. This allows the juices to redistribute.
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While the meat rests, heat the remaining marinade in a saucepan until simmering. Serve the hot sauce alongside the sliced roast.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 541.3kcal
- % Daily Value *
- Total Fat 37.5g58%
- Saturated Fat 7.6g38%
- Cholesterol 28.1mg10%
- Sodium 4918.8mg205%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 1.8g8%
- Sugars 1.6g
- Protein 13.9g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
