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January Featured Chef, Melinda Keen, is passionate about creating low-oxalate, gluten-free recipes that nourish the body. This Kentucky Style Bourbon Barbecue Roast Beef is her favorite grass-fed meats recipe; “just a traditional southern favorite with a little tweak.”

Cook a 100% grass-fed beef chuck roast in the crockpot for about 8 hours, use various spices and raw honey for a marvelous flavor combination, and serve it with your favorite side dish! 

Kentucky Style Bourbon Barbecued Beef

Recipe & Photos by Melinda Keen | @melindakeen | MelindaKeen.com

USWM Shopping List: 3 lb. Beef Chuck Roast, Raw Honey

Ingredients:

  • 3 pounds beef chuck roast
  • 1 yellow onion, diced
  • 3 cups water
  • 1/4 cup vinegar
  • 1/4 teaspoon salt
  • 1/4 cup bourbon
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 1 tablespoon molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

 

Instructions: 

  1. Place the roast in a crockpot and add onion, water, vinegar, and salt. Cook on high for 7 to 8 hours.
  2. Slice through the roast about 2-inch slices near the finish for easy removal into a skillet.
  3. When the roast has cooked, add the remaining ingredients (including raw honey) to a skillet and bring it to a boil. Reduce to a simmer.
  4. Transfer the roast slices and 3 cups of broth from the crockpot and add it to the sauce. Using two forks, begin to shred the roast as it simmers.
  5. Simmer the sauce for about 10 minutes or until the sauce has thickened.
  6. Serve accompanied by your favorite side dish or on your choice of bread.

 

Browse nourishing organ meat recipes on the Discover Blog, along with expert advice, kitchen tips, and more!


 

Melinda Keen

Melinda Keen is an author, educator, and nutritional consultant specializing in developing low-oxalate healthy recipes. Having battled and overcome debilitating health issues through diet, Melinda is passionate about helping others heal by promoting oxalate awareness and sharing nutritious recipes. Her published works include “Low Oxalate Fresh and Fast Cookbook” (2015), “Real Food Real Results” (2016), “Living Low Oxalate” (2018), and “Tame the Flame Cookbook” (2019).

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