Barbecue-Braised Bourbon Beef with Mustard Glaze

Ingredients

• Kosher salt and freshly ground black pepper
• 1 4-lb. boneless beef chuck roast
• 2 to 2-½ cups lower-salt chicken broth
• ½ cup bourbon
• 1 Tbs. coarse-grain Dijon mustard
• 2 large yellow onions, halved and thinly sliced (about 4 cups)
• 4 medium cloves garlic, peeled
• + 7 more ingredients
• • 2 tsp. chopped fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 2 Tbs. smooth Dijon mustard
  • 1 tsp. dry mustard (preferably Coleman’s)
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. sweet Hungarian paprika
  • 2 tsp. unsulphured molasses

In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 tsp. each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.

View full recipe at Fine Cooking