Bourbon Beef With Mustard Glaze

• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons sweet Hungarian paprika
• 1 teaspoon dry mustard
• kosher salt & freshly ground black pepper
• 4 lbs boneless beef chuck roast
• 2 tablespoons oil
• 2 -2 12 cups lower-salt chicken broth
• 12 cup Bourbon
• 1 tablespoon coarse-grain Dijon mustard
• 2 teaspoons unsulphured molasses
• 2 large yellow onions, halved and thinly sliced (about 4 cups)
• 4 medium garlic cloves, peeled
• 2 tablespoons smooth Dijon mustard
• 2 teaspoons chopped fresh rosemary

1. Preheat oven to 325.
2. In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 teaspoons each salt and pepper.
3. Sprinkle the spice blend all over the roast.
4. Cover and refrigerate for at least 2 hours but preferably overnight.
5. Heat 2 Tablespoons oil over medium-high heat in a Dutch oven with a tight-fitting oven-proof lid.
6. Brown roast well on all sides.
7. In a medium bowl, whisk together broth, bourbon, Dijon mustard and molasses.
8. Pour over roast.
9. Add onions and garlic and cover.
10. Place covered Dutch oven in the preheated oven and cook 2 1/2 to 3 hours or until roast is fork-tender.
11. Take Dutch oven out of oven and increase heat to 425.
12. Remove roast from Dutch oven and place on a rack in a roasting pan.
13. In food processor or blender, combine about 1/4 cup of the onion mixture in the Dutch oven with 2 tablespoons Dijon mustard and 2 teaspoons chopped fresh rosemary; process until smooth.
14. Brush top and sides of roast with about 2/3 of mustard mixture.
15. Place roast back in oven until glaze begins to brown.
16. Flip roast over, top with remaining mustard mixture, and return to oven to brown again.

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

Taken from www.food.com/recipe/bourbon-beef-with-mustard-glaze-489733 (may not work)