New Orleans Beef and Bourbon

1. 1

   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 thats what I have on hand.

2. 2

   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.

3. 3

   Simply pat the roast dry with paper towels, salt and pepper it well, place in a crock pot and add the other ingredients.

4. 4

   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 doesnt produce as much liquid.

5. 5

   My crock pot is older and I set it to cook on high for about nine hours.

6. 6

   It may take less time in newer pots or you might prefer to use the low setting.

7. 7

   The meat will be fork tender and nearly fall apart when it is done.

8. 8

   I generally serve the meat and juices over hot rice along with a crusty bread or rolls that will sop up the juices.

9. 9

   I have served this over mashed potatoes but this is one dish my family prefers served with rice.

10. 10

    I normally just add a cold, crisp salad and call it a meal or you could add another side if you wish.

11. 11

    Asparagus goes well with this.

* Per serving · 4 servings · Values may vary.