New Orleans Beef and Bourbon

The original recipe called for a 3-pound bone-in chuck roast which I have trouble finding these days, so I am comfortable with a smaller, boneless roast if that’s what I have on hand. Chuck roast will give the best flavor for this dish and be the most tender, although I have used other types of roast, such as arm roast and rump roast.

Simply pat the roast dry with paper towels, salt and pepper it well, place in a crock pot and add the other ingredients. I sometimes add an extra can of the soup if the meat is not fairly well covered with the liquids, especially if you are using a leaner cut of roast that doesn’t produce as much liquid.

My crock pot is older and I set it to cook on high for about nine hours. It may take less time in newer pots or you might prefer to use the low setting. The meat will be fork tender and nearly fall apart when it is done.

I generally serve the meat and juices over hot rice along with a crusty bread or rolls that will sop up the juices. I have served this over mashed potatoes but this is one dish my family prefers served with rice. I normally just add a cold, crisp salad and call it a meal or you could add another side if you wish. Asparagus goes well with this.