bourbon brown sugar chuck roast

Chuck Roast

Bourbon Pot Roast

Get ready to have this bourbon brown sugar chuck roast melt in your mouth! Yeah, it’s got those flavors that are off the charts! Food 52 puts it succinctly when talking about alcohol and cooking with it, “when used properly, alcohol improves your food. It bonds with both fat and water molecules, which allows it to carry aromas and flavor. In a marinade, alcohol helps the season the meat and carry flavor (not tenderize). It functions similarly in cooked sauces, making your food smell and taste better.  Now, if you don’t like to cook with alcohol, you could substitute.  According to The Cook’s Thesaurus, substitute one part vanilla extract plus two parts water for each tablespoon of bourbon. 

Pot Roast Sides

Take a peek at some of these delicious sides to go with any pot roast! All guaranteed a hit!

Serrano Corn Souffle Casserole

Picnic Fresh Italian Green Beans

Jumbalaya Okra Succotash

Roast Beef Sides

And, if you want roast beef sides in the salad venue, well, take a look at this winners! Totally big hits on Pinterest! 

Cucumber Celery Odyssey Salad

Ultimate Caprese Salad

Blue Cheese Coleslaw

Brown Sugar Beef

Brown sugar beef is like peas n’ carrots. Just that hint of sweet from the brown sugar intensifies the beef flavors. You’ll never know that the brown sugar is there, but when you bite into the brown sugar beef, you’ll knows there’s a distinct different in this chuck roast and just a regular chuck roast, like in minus the brown sugar in the recipe. 

Thai Seasoning

Thai seasoning if full of flavor and spice! You’re getting aromatic flavors of chili pepper, lemon peel, garlic, star anise, cinnamon ginger coriander, red pepper and cumin. It’s certainly got a kick, but not so much in this recipe because of just using two teaspoons. You can add more if you want more kick. 

Check out these types of Thai seasoning on Amazon. All would work in this recipe. 


Chuck Roast Ideas

Chuck roast is a popular cut of beef because it’s really inexpensive and if you cook it slow and low over time, you’ll have it melt in your mouth. Other names for chuck roast are pot roast, cubed, stew or even chuck steak. In the United Kingdom, chuck roast is usually called braising steak. Chuck roast ideas for cooking can be used with all these names for chuck roast. 

Since chuck roasts are usually cheaper cuts of beef, they have more fat marbling. But, that’s where the flavor is! They’re usually not as tender unless you work your magic when cooking it!  Now the thing I totally LOVE about this bourbo brown sugar chuck roast or ‘stringy beef’ as we also call it is that it cooks slow and low, and it creates this succulent aroma in the house that just scream  comfort food’!

When you walk through the door, your aromatic senses will be slammed right against the wall, and you’ll know that a burst of love is not long from being on your plate!  With the bourbon and brown sugar then the array of spices in this roast, which basks for hours in juices, you’ll think you’re eating an expensive cut of beef!  Go ahead smile and know that you just scored an economic home run! That’s what Bohemian Bold cooking is all about. Taking peasant simple ingredients, those that are inexpensive and common, and transforming them into something chic and luxurious!

Chuck Roast

bourbon & brown sugar chuck roast

Yield: 8 hungry folks

Get ready to have this bourbon brown sugar chuck roast melt in your mouth! Yeah, it's got those flavors that are off the charts!


  • Preheat oven to 400 the reduce to 325
  • 3 1/2 to 4 lb chuck roast cut into big pieces
  • 1 tsp. sea salt
  • 2 tsp. coarse ground pepper
  • 4 Tbl. brown sugarย 
  • 1/2 cup bourbon, substitute orange or pineapple juice for non-alcoholic
  • 6 cloves garlic sliced
  • 2 tsp. Thai Spice mixture Thai spice includes sesame seeds, coriander, paprika, garlic, onion, cilantro, cinnamon, nutmeg. Order on Amazon
  • 2 tsp Greek Mediterranean seasoning (dry seasoning)
  • 1/2 tsp. red chili flakes (more if you want spicy!)
  • 2 Tbl. extra virgin olive oil
  • 1/3 cup double concentrated tomato paste
  • 1/3 cup pepperoncini gourmet peppers
  • 1 cup water
  • 1/3 cup flour, all purpose
  • 1/3 cup canola oil


Coat the chuck roast pieces with salt and pepper and put in a large bowl.

In another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well.  Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes.  Set aside and let it just hang out for about 30 minutes.

In a large roasting pot, put the oil.  Turn heat to medium high.  Using tongs, remove the meat from the bowl, shake off excess marinade, and put on a large plate.  Coat pieces with flour.

Put meat in the hot oil and sear on all sides.  Reduce heat and slowly add in the marinade plus another 1 1/2 cups of water.  Cover tightly with a lid and put in a preheated 400 oven for one hour.  

Reduce heat to 300.  Check to see if you need to add a little more water (or beef broth).  Cook another 1 1/2 hours.  Remove and meat should tear apart with a fork.  There will be a thick gravy. Thin with more water or beef broth.


This recipe works well cooked in a slow cooker, InstaPot or multi-cooker. Just follow the directions for cooking with your appliance. For a slow cooker, I would set on High for 6-8 hours. If you're using a pressure cooking setting, of course, it takes less time.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

bourbon & brown sugar chuck roast

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  1. Christine says:

    This chuck roast looks good.

    1. Thank you, Christne! You just can’t beat a good pot roast!!

    2. Ronni M Stevens says:

      I made it a day in advance should I shred the meat of leave it in big pieces before putting in the refrigerator?

      I put it separately from the gravy will fix the gravy tomorrow. Letting all the fat rise to the top so I can scrape that off and then make a gravy.

      I changed the recipe a bit because when I cook meat at a high heat it Doesnโ€™t get tender so I cooked it at a low heat in the oven , for four hours and itโ€™s really fork tender and delicious.

      1. Hi, Ronni! Merry Christmas, my friend! I know your chuck roast will be divine. I love the tweaks you make to it. You know that’s what recipes are for, to tweak and make your own. Love the refrigeration then scraping off the fat. I’ll try that next time, too. And, letting this roast, that’s already fork tender, will even be more delicious if that’s possible! Please take a picture, my friend. Post on FB and tag me at @allyskitchen and my personal page, Alice D’Antoni Phillips. I love love seeing new renditions of my recipes. Yes, I’m nerdy that way! Stay safe and happy, luv! xo ~allyl

    1. Thank you, Caroline! They cook and infuse into the beef! Thanks for visiting!! xo

  2. What a brilliant marinade, Ally, that could transform a chuck roast into a chic dish! Looks heavenly!

    1. Hadia! Thank you! Yes, I think the massaging into the meat makes it awesome!! xo

  3. David Spencer says:

    Recipe looks very interesting, and I will *try* to save it again. Problem I have is, every time I save one of your recipes, when I go back to to actually try it, you have deleted the page for some reason. This has happened to me on four or five of your recipes.

    1. Hi, David…I’m so sorry for this inconvenience…can you recall which recipes? I know that several had to be taken ‘dark’ as they are slated to be in the cookbook, and my publisher requested this. However, if there are any that I can again share w/you, you bet I will. This chuck roast is fabulous! Thank you so much!! ~peace~ ally

  4. I can’t find Uncle Gary’s Peppers here in the San Francisco Bay area, and want to make this dish this weekend. What can I use as an appropriate substitute?

    1. Hi, Lee Ann! Just substitute Mezzetta peppers…you can use their peperocini ones…should work well! Let me know, darlin! xo ~~ally

  5. This recipe look and sounds great! The only problem is I’m not crazy about Bourbon. Can I use Southern Comfort instead?

    1. Hi, Robyn! Yeppers, use that Southern Comfort and feel the magic! Should be deeelish! Lemme know and thanks for hanging w/me here in the kitchen! xo ally

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