Ingredients
Scale
- 3–4 lbs beef roast (such as chuck or sirloin)
- 1 cup whiskey (preferably bourbon)
- 4 large carrots, chopped
- 3 medium potatoes, quartered
- 2 onions, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like rosemary and thyme) for garnish
Instructions
- Preheat your oven to 325°F (165°C). Trim excess fat from the beef roast and season generously with salt and pepper. Combine chopped vegetables in a bowl.
- Place the beef and vegetables in a roasting pan or Dutch oven. Drizzle with olive oil and pour whiskey over the top.
- Cover the pan and roast for about 3 hours, or until the beef is fork-tender and its internal temperature reaches at least 145°F (63°C).
- Let the roast rest for 10-15 minutes before slicing. Serve with roasted vegetables and garnish with fresh herbs.
Notes
- Leftover roast can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place slices in a pan with a splash of water or broth over low heat.
- This roast can also be made in a slow cooker on low for 6-8 hours.
- For a non-alcoholic version, substitute whiskey with beef broth or a mixture of apple cider vinegar and water.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg