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1
Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
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2
Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
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3
Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
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4
Preheat oven to 500 degrees F (260 degrees C).
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5
Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
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6
Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
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7
Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
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8
While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
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9
Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.
