Spice up your normal pot roast with a spicy rub, tomatoes with chiles, and a touch of Bourbon for a hint of smokey flavor! Serve this recipe with beans and cornbread for a delicious meal. We think you’ll love this alternative to your plain old pot roast! What do you think? Did you add anything to this recipe? Let us know in the comments below!
- 4 lb Leahy’s Angus Beef Boneless Chuck Roast
- 14.5 oz Diced Tomatoes with Green Chilies (use fire roasted if possible)
- 1 cup Bourbon Whiskey
- 1 Tbsp Vegetable Oil
- LGCM Texas Rump Rub (or similar chipotle rub)
Rub the roast on all surfaces with the Texas Rump Rub or other similar spicy seasoning rub.
Heat the oil in a large saute pan over high heat, and once hot, place the roast in the pan and sear the pot roast on all sides until brown.
Remove pot roast from saute pan and place in crock pot. Pour in the can of diced tomatoes and chiles, as well as the bourbon around the beef roast.
Cook on low for 8 hours.
Remove roast from crock pot and serve with remaining liquid from the crock pot and chiles on top. Enjoy!