Sunday roast is a classic, but have you ever made one on the grill? With a twist on a popular Southern drink?
Don’t worry. The alcohol burns off when you cook it, but the flavors imparted by the sweet of the Coke and the sour of the bourbon meld together to make a beautifully caramelized crust on this boneless chuck roast, which is on sale this week at Brookshire’s.
Boneless Chuck Roast with Bourbon and Coke
2 1/2 lbs boneless chuck roast
1 (12 oz) can Coke (not diet)
3 oz bourbon
1 Tbsp vegetable oil
6 cloves garlic, minced or pressed
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp mustard seeds
1 tsp caraway seeds
1/2 tsp allspice berries
kosher salt and freshly ground black pepper, to taste
Place chuck roast in a 1-gallon zippered-top plastic bag.
Combine remaining ingredients in medium-sized bowl, pour into bag, seal and let marinate in refrigerator 2 to 3 hours, turning bag once or twice.
Preheat grill with all burners on high heat for 10 minutes with lid down.
With all burners still on high heat, place chuck on grill, close lid and sear 5 minutes per side.
After searing, turn all burners to medium heat. Close lid and cook roast another 6 to 8 minutes for medium-rare, turning once midway through.
Remove steak to platter, loosely tent with aluminum foil and let rest 10 minutes before slicing.
Nutritional Information: Calories Per Serving: 1491, Calories from Fat: 431, Fat: 48 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 187 mg, Sodium: 342 mg, Carbohydrates: 219 g, Fiber: 1 g, Sugar: 1 g, Protein: 53 g