Shelly's Recipe

BOURBON STREET CHUCK ROAST

Category: Roasts/Tenderloin - Beef

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 to 5 lb) beef chuck pot roast, cut 1 1/2 to 2 inches thick

For marinade, stir together all ingredients except roast.

Trim excess fat from beef. Place beef in a plastic bag set into a shallow dish. Pour marinade over beef. Close bag. Marinate in the refrigerator 8 hours or overnight, turning bag several times to distribute the marinade.

Drain beef, reserving marinade. Grill, using indirect medium heat for 1 to 2 hours, or until of desired doneness. Time will vary depending on thickness of roast. Use a meat thermometer and keep an eye on it after an hour or so.

Meanwhile, boil the reserved marinade for at least 5 minutes and baste during the last several minutes of grilling, if desired, or serve with the meat.

Transfer beef to serving platter. Let stand 15 minutes. Thinly slice beef across the grain. Serves 10-12