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Bourbon Barrel Pepper Pot Roast

Source of Recipe


From "The Lodge Cast Iron Cookbook"



List of Ingredients



• 1 (3½-pound) chuck roast
  
• Coarse salt
  
• Bourbon smoked pepper
  
• 2 Tbsp canola oil
  
• 2 cups beef stock
  
• 2 Tbsp tomato paste
  
• 4 cups (½-inch-thick) diagonally sliced carrots
  
• 2 Tbsp sorghum syrup
  
• Hot seasoned rice
  






Instructions



1. Preheat the oven to 325° F.
   Pat the roast dry with paper towels and season it liberally with salt and smoked pepper to taste.
   
   
2. Heat the oil in a large cast iron Dutch oven over high heat until hot but not smoking. (The oil will appear to be moving in waves across the surface of the pot and shimmer slightly.) Sear the roast in the hot oil, rotating it with tongs to brown all sides. Remove the roast from the pan.
   
   
3. Combine the stock and tomato paste in a bowl and stir until well blended; slowly add the stock mixture to the pan, scraping the pan bottom to loosen browned bits.
   
   
4. Reduce the heat to low, return the roast to the pan, and bring the liquid to a low boil. Cover the pan, transfer it to the oven, and bake until the roast is fork-tender, about 2¾ hours.
   
   
5. Transfer the roast to a cutting board. Place the Dutch oven on the stovetop; add the carrots and cook at a low simmer until tender, about 10 minutes. Whisk in the sorghum and bring to a simmer to thicken, no longer than 3 minutes; immediately remove from the heat.
   
   Slice the meat thickly and serve in shallow bowls with seasoned rice. Spoon the sauce and carrots over the top and sprinkle on a bit more smoked pepper.
   
   Serves 4
   
   






Final Comments


Sorghum is a sweet syrup with a hint of exotic spice; it can be purchased (as can the bourbon smoked pepper) at bourbonbarrelfoods.com.