- Level: Easy
- Total: 4 hr 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 481
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 49 g
- Cholesterol
- 136 mg
- Sodium
- 1100 mg
- Level: Easy
- Total: 4 hr 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 481
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 49 g
- Cholesterol
- 136 mg
- Sodium
- 1100 mg
Ingredients
Directions
- Preheat the oven to 275 degrees F.
- Generously sprinkle the chuck roast with salt and pepper.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
- Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
- Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.
