English Roast in Bourbon Sauce

Chef Richard 8 Servings 1.5 hours

An old-style spin an some incredibly tender roast!


  • 1 3-pound cross rib or English roast
  • 2 tablespoons
  • ¼ cup white vinegar
  • ⅓ cup bourbon
  • ¼ cup brown sugar
  • ⅓ cup ketchup
  • 2 tablespoons light soy sauce
  • 1 clove garlic, minced
  • 1½ tablespoons cornstarch
  • ¼ cup water


  • In heavy Dutch oven, heat oil and brown meat on all sides.
  • Combine bourbon, brown sugar, ketchup, vinegar, soy sauce and garlic and pour over roast. Bring to a boil; reduce heat. Cover and simmer 1 hour for medium degree of doneness, or until tender.
  • Remove roast to a platter; cover with foil and let rest 10-15 minutes.
  • Mix cornstarch with water. Bring pan juices to a boil and quickly whisk in cornstarch paste. Boil for two minutes. Slice roast and serve warm bourbon sauce.