Shelly's Recipe

BOURBON STREET CHUCK ROAST

Category: Beef I - Roasts, Tenderloins, Misc

1 1/2 cups water
2/3 cup soy sauce
1/2 cup bourbon
1/4 cup packed brown sugar
3 tbsp Worcestershire sauce
2 tbsp lemon juice
1 (4-5 lb) beef chuck pot roast, cut 1 1/2 - 2 inch thick

Marinade: Stir together all ingredients except roast. Trim excess fat from beef. Place beef in a resealable bag set into a shallow dish. Pour marinade over beef. Close bag. Marinate in refrigerator 8 hours or overnight. Grill, using indirect medium heat for 1-2 hour or until desired doneness. Time will vary depending on thickness of roast. Use a meat thermometer and keep an eye on it after an hour.

Meanwhile, boil reserved marinade for at least 5 minutes and baste roast during the last several minutes of grilling. Transfer beef to serving platter and let rest 15 minutes before cutting thin slices across the grain. Serves 10-12