Barbecue-Braised Bourbon Beef With Mustard Glaze

• For the beef:
• 2 tsp. chopped fresh thyme
• 2 tsp. chopped fresh rosemary
• 2 tsp. sweet Hungarian paprika
• 1 tsp. dry mustard (preferably Coleman's)
• Kosher salt and freshly ground black pepper
• 1 4-lb. boneless beef chuck roast
• For the braising liquid:
• 2 to 2-1/2 cups lower-salt chicken broth
• 1/2 cup bourbon
• 1 Tbs. coarse-grain Dijon mustard
• 2 tsp. unsulphured molasses
• 2 large yellow onions, halved and thinly sliced (about 4 cups)
• 4 medium cloves garlic, peeled
• For the glaze:
• 2 Tbs. smooth Dijon mustard
• 2 tsp. chopped fresh rosemary

1. For the beef:
2. 2 tsp. chopped fresh thyme
3. 2 tsp. chopped fresh rosemary
4. 2 tsp. sweet Hungarian paprika
5. 1 tsp. dry mustard (preferably Coleman's)
6. Kosher salt and freshly ground black pepper
7. 1 4-lb. boneless beef chuck roast
8. For the braising liquid:
9. 2 to 2-1/2 cups lower-salt chicken broth
10. 1/2 cup bourbon
11. 1 Tbs. coarse-grain Dijon mustard
12. 2 tsp. unsulphured molasses
13. 2 large yellow onions, halved and thinly sliced (about 4 cups)
14. 4 medium cloves garlic, peeled
15. For the glaze:
16. 2 Tbs. smooth Dijon mustard
17. 2 tsp. chopped fresh rosemary

beef, thyme, rosemary, sweet hungarian paprika, dry mustard, kosher salt, boneless beef chuck roast, lowersalt, bourbon, coarsegrain, molasses, yellow onions, garlic, mustard, rosemary

Taken from www.epicurious.com/recipes/member/views/barbecue-braised-bourbon-beef-with-mustard-glaze-50033114 (may not work)