BBQ Beef Roast with Sweet Bourbon Glaze

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. Be sure to use a baking dish that has enough depth to hold the roast and a lid to lock in steam and moisture, like the Heritage Deep Covered Rectangular Baker.

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

1 cup beef broth

4 tablespoons salted butter, sliced

2 pounds petite 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

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.