BBQ Beef Roast with Sweet Bourbon Glaze

https://www.lecreuset.com/bbq-beef-roast-with-sweet-bourbon-glaze/LCR-2748.html

Cook Time 5 hours 30 minutes

With all the flavors of a backyard barbecue, this beef roast is first coated with a beef roast and then allowed to cook low and slow until it is fork tender. The last step is to coat it with a sweet and tangy glaze that gives it a crispy crust.

INGREDIENTS

1 5–6 pound boneless beef chuck roast or top round beef roast

2 tablespoons smoked paprika

1 tablespoon kosher salt

1 tablespoon black pepper

1 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon garlic powder

1 cup beef broth

4 tablespoons salted butter, sliced

2 pounds petite potatoes (I used gemstone potatoes)

Sweet Bourbon Glaze

1/2 cup ketchup

1/4 cup apple cider vinegar

2 tablespoons bourbon, optional

1/4 cup brown sugar

1 tablespoon smoked paprika

1 teaspoon garlic powder

INSTRUCTIONS For the beef roast:

Preheat oven to 300°F.

Combine 2 tablespoons smoked paprika, salt, pepper, 1 tablespoon brown sugar, chili powder and 1 tablespoon garlic powder in a small mixing bowl. Spread rub all over the beef roast.

Place beef roast in a deep baking dish. Pour beef broth around the roast being careful not to wash the spice rub off the roast. Top the roast with the sliced butter.

Cover with the lid and place in preheated oven. Roast for 3 hours, then uncover and add the potatoes around the roast. Use a wooden spoon to move around the roast, allowing the potatoes to fill in along the sides and bottom of the roast. Recover and roast 1–2 more hours, or until the beef can be easily pulled apart with a fork. Remove the baking dish from the oven, and carefully drain the jus from the pot, reserving in a bowl for later.

For the glaze:

Increase oven temperature to 425°F.

Combine ketchup, apple cider vinegar, bourbon, 1/4 cup brown sugar, 1 tablespoon smoked paprika and 1 teaspoon garlic powder in a small mixing bowl. Spread glaze generously across the top and sides of the roast. Return the roast to the oven uncovered and roast for 25–30 minutes longer, until the glaze is bubbling and caramelized.

To serve, use two forks to shred the roast, and serve alongside the reserved jus, spooning it on top of the roast and the potatoes.

I inherited my grandmothers dutch oven (center), it's probably 70 years old now. Still cooks up a storm!

Then I found I lived an easy drive from an outlet store and, well, yeah, that happened. :)

I use it regularly, I used to be in the Le Creuset sub on reddit, but then reddit went to hell. :(

So... any other fans out there?

Home made bread: (bread oven twice):

https://toasterovenlove.com/small-no-knead-bread/

Pork Loin w/ Apple brandy glaze: Multifunction roaster for the pork, saucepan for the glaze.

https://thecozyapron.com/pork-roast/

Scalloped Potatoes: Round dutch oven to prep the potatoes and cook the sauce, then the rectangular casserole dish for baking. I doubled this recipe to fill the casserole.

https://www.thekitchn.com/how-to-make-scalloped-potatoes-228159

Farro with chickpeas and carrots: Cleaned the dutch oven and used it again for the farro, carrots and chickpeas.

https://www.thekitchn.com/one-pot-farro-carrots-chickpeas-recipe-23012504

Feeling kind of dumb, but I did figure it out so I thought it was worth sharing my embarrassment in case it helps somebody else...

Following the news that Mobile Firefox is going to start allowing desktop plugins(!)

https://www.androidpolice.com/firefox-beta-107-android-install-any-browser-add-on/

I finally got off my butt and installed Firefox as my default browser.

Buuuut... Voyager was still opening links in Chrome, even though Firefox is the new default. Restarted the phone, no dice, then it hit me...

"Dummy, you installed the web app in Chrome..."

Uninstalled the web app, re-installed from Firefox, now all the links open in Firefox.

Admit your mistakes, learn from them, share them with others. ;)

I kinda mixed the best parts from 2 recipes for this one so I can't really link you to something.

Here's what I did:

1 pack of bacon, diced and cooked in olive oil on medium high until the edges were brown, then removed.

In the same pan, 2 diced carrots, 2 diced celery stalks, 2 diced Walla Walla sweet onions. Cooked on medium high until carmaelized, then removed.

3.37 pound boneless chuck roast. Patted dry, heavily salted and peppered, seared on one side for 5 minutes, flipped and then seared on the other side for 5 minutes and removed.

Added back 1/2 cup Grand Marnier and 2 cups of Malbec Wine. Deglazed the pan scraping up all the brown bits.

Put the bacon back in, put the veggies back in, stirred until well distributed. Added bay leaves, thyme and rosemary, several cloves of minced garlic, topped with the meat.

Brought to a boil then placed in a pre-heated 325° oven for 3 hours.

After 3 hours, beef was to temp and easily shreddable. (Finally! A reason to use the meat claws!) Resting on stove top while I cook some pasta to go with it.

Pasta was super simple. Boiled water and salt, cooked a bag of egg noodles for 8 or 9 minutes. Drained, removed, then melted a stick of butter in the pot, added a small container of heavy cream, added rosemary and thyme, brought it to a simmer then popped the pasta back in and cooked a couple of minutes.

Taking the base chocolate cheesecake recipe and making some changes...

1. Start like normal, float 2 pounds of foil cream cheese packages in warm water for 15 minutes to make them easy to mix.

2. Change #1 - a real crust. While the cream cheese is having a spa day, take 6.6 ounces (1.25 cups) hazelnut meal or flour, 3 ounces (6 Tablespoons) unsalted butter, and 2 ounces (1/4 cup) granulated sugar. Mix in a big bowl and press into the bottom of a greased 9" springform pan. Bake at 350°F for 10 minutes to make the crust.

3. Now, the cream cheese is ready to mix. Open the foil, drop it into a bowl, add in 1 1/2 cups of sugar and hit it with a hand mixer until smooth. No lumps, no wet spots, no dry spots.

3b) Add 3/4 cup dutch processed cocoa powder, 2 tablespoons vanilla, 2 teaspoons hazelnut extract (change #2), 1/4 cup Frangelico liquour (change #3), 5 eggs. Mix until smooth.

4. Add an entire 10 oz. bag of miniature chocolate chips and hand stir until well mixed in. Important to use MINI chips. Full size chips won't bake all the way and will leave a weird texture.

5. Pour/scoop into the 9" springform pan and bake at 200°F for EIGHT DAMN HOURS.

6. In the last 30 minutes of bake time, top with a handful of chopped hazelnuts mixed with a little sugar. The sugar will help it stick.

7. After baking, sit on the countertop for several hours to reach room temp. I let mine sit for about 4 hours.

8. Put a dinner plate on top, flip the whole thing upside down and remove the pan. I had found that some of the crust stuck to the pan so I just stuck it back on with a table knife. Nobody is going to see it anyway. ;)

9. Refrigerate upside down AT LEAST 1 hour. We put ours in at 11:30 AM and didn't take it out until 8:30 PM. The colder, the better.

10. Take another dinner plate, place it on top, and flip it right side up for serving! Slice and enjoy!

Thanks to the folks at our local liquor store and Frangelico for helping make this happen. NORMALLY it's orange flavored with Grand Marnier and orange extract. Wanted something a little more Oregon and nothing says Oregon like a little ~~filbert~~ hazelnut.

Donating a chocolate cheesecake for a fundraiser.

Buuut... changing it up. TYPICALLY this would be a Chocolate - Orange cheesecake, this one we wanted to rep a more Oregon flavor so going with Chocolate Hazelnut.

Swapping out Grand Marnier for Frangelico was easy, but for the extract there is both a Hazelnut extract and a Hazelnut baking emulsion. Which one is better?

Wellll let me tell you!

4 oz. cream cheese
3 tablespoons sugar
4.5 teaspoons Dutch Processed cocoa powder
1.5 teaspoons Frangelico
1.5 teaspoons vanilla
1/4 teaspoon extract or emulsion.

You wouldn't think that little, in a frosting application would make a difference. It DOES!

The extract frosting smelled stronger, the emulsion frosting tasted stronger. A warm, nutty, hazelnutty flavor. The extract version carried the hazelnut smell, but the flavor got buried under the chocolate.

Interesting comparing the liquids too... The extract was dark, like molasses. The emulsion was light, almost the color of vegetable oil.

Which makes it odd that the emulsion frosting (on the left) came out darker even though the emulsion was lighter.

So tonight, baking the cheesecake proper, then inviting the neighbors over for a taste test tomorrow. I haven't done this without orange flavoring before and wouldn't dream of fundraising on it without trying it first!

Then the final cheesecake will go in the oven Tuesday night so it can sit in the fridge all day Wednesday for donation and auction on Thursday.