Whiskey Pot Roast Recipes

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WHISKEY BARBECUE PORK



Whiskey Barbecue Pork image

The ingredient list may seem long for my saucy pork, but most of these items are common things you'll already have in your kitchen. Plus, once the sauce is mixed up, the slow cooker does the rest and you can focus on other things. I think the liquid smoke is what gives the barbecue its authentic taste!

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings.

Number Of Ingredients 15

1/2 to 3/4 cup packed brown sugar
1 can (6 ounces) tomato paste
1/3 cup barbecue sauce
1/4 cup whiskey
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 medium onion, quartered
8 hamburger buns, split

Steps:

  • In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.

Nutrition Facts : Calories 505 calories, Fat 19g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 35g protein.

AWESOME RED WINE POT ROAST



Awesome Red Wine Pot Roast image

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Provided by KarenCooks

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 12

Number Of Ingredients 14

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g

BOURBON POT ROAST (CROCK POT)



Bourbon Pot Roast (Crock Pot) image

Make and share this Bourbon Pot Roast (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     Roast Beef

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 10

4 -5 lbs rump roast
2 tablespoons shortening
4 potatoes, quartered
2 carrots, cut in 3 inch pieces
2 stalks celery, sliced
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon basil
1/2 cup Bourbon

Steps:

  • Heat shortening in skillet and brown meat on all sides.
  • Combine all ingredients in cooker and add browned meat.
  • Cook on low 10-12 hours or on high for 5-6 hours.

Nutrition Facts : Calories 608.4, Fat 30.9, SaturatedFat 11.7, Cholesterol 138.3, Sodium 726.7, Carbohydrate 20.5, Fiber 3, Sugar 1.7, Protein 49.4

POT ROAST IN TIPSY GRAVY



Pot Roast in Tipsy Gravy image

The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes and a veggie/salad of your choice. (Note: I have also tweaked this when in the mood by adding a few cloves of garlic when sauteeing the onion and halved mushrooms to the dutch oven while baking.

Provided by Mareesme

Categories     Roast Beef

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (4 -5 1/2 lb) beef chuck roast, trimmed of excess fat
1/4 cup vegetable oil
1 large onion, coarsely chopped
4 bay leaves
1 teaspoon dried thyme
2 cups water
2 cups freshly brewed coffee
1 tablespoon instant flour (Wondra)
2 tablespoons butter, chilled
1/3 cup whiskey (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 325°F.
  • On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.
  • Heat the oil in a large, heavy ovenproof skillet or dutch oven over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
  • Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast.
  • Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
  • To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper.
  • Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.

Nutrition Facts : Calories 1403.7, Fat 108.4, SaturatedFat 41.4, Cholesterol 328.2, Sodium 605.7, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 85.6

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