Jack Daniels Slow Cooker Pot Roast Food

STAGGERING JACK DANIELS® MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread meatballs in a single layer in a shallow baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over medium heat until melted, about 5 minutes. Stir roasted peppers into jelly mixture and remove from heat. Add whiskey; stir until sauce is combined.
• Stir hot meatballs into whiskey sauce. Cover and refrigerate overnight.
• Heat meatballs and sauce slowly over low heat until completely hot, being careful not to boil, 15 to 20 minutes.

JACK DANIEL'S GRILLED CHUCK ROAST

Steps:

• Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,lemon juice and garlic powder, mix well.
• Place roast into a plastic bag; add marinade (saving some back for basting) and seal.
• Place in a dish;refrigerate overnight,turning occasionally.
• Grill over medium coals/medium heat (with Jack Daniel's Barrel Chips, soaked in water- if you can find them), about 20 to 25 minutes per side for medium.
• Baste occasionally with extra marinade.
• To serve, cut into thin slices.

JACK DANIELS SLOW COOKER POT ROAST

Steps:

• Add water and 1 Tablespoon of onion soup mix to slow cooker
• Place half of the onions in, add garlic.
• Salt and pepper all sides of the roast and place in slow cooker (I usually sear the meat on the stove prior to adding to slow cooker, it adds color and seals in the flavor and juices)
• Add carrots and the rest of the onions
• Pour remaining onion soup mix over roast
• Add Coke and Jack Daniels
• Cover and cook on low 7-8 hours
• Remove carrots and roast from crockpot
• Make gravy from the juices and serve with mashed potatoes

SLOW COOKER CHUCK POT ROAST

Steps:

• Season the check roast with the kosher salt, pepper and thyme.
• Heat you pan.
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. ( Less for smaller roast, and I try to also brown edges in addition to sides). Brown to your liking.
• In your slow cooker add the carrots, potatoes, garlic, celery, spices and onion.
• Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or 5-6 on high. (I think low is much better, more tender).
• In the last hour mix your cornstarch and water and add it to slow cooker to thicken the sauce or you can take the food out when done cooking and add the leftover liquid to a small saucepan with the cornstarch / water mixture and cook on high for just 2- 3 minutes until the liquid is thickened into gravy.
• Pour the gravy over the meat and garnish with parsley if desired.