Marinated and slow cooked to perfection. It’ll keep them coming back for more!

1 1/2 cups water
2/3 cup reduced sodium soy sauce
1/2 cup good bourbon
1/4 cup brown sugar (packed)
3 tbsp Worcestershire sauce
2 tbsp lemon juice
4-5 pound beef chuck post roast

For the marinade, stir together all ingredients except for the beef. Transfer marinade to zip type bag. Trim fat from beef, then add the beef to the marinade. Seal bag and turn bag to completely coat. Refrigerate up to 24 hours, turning bag several times to redistribute the marinade.

Place beef roast and marinade in slow cooker and cook, on high, for 4 hours.

(Option: grill 1 1/4 hours on low for rare, 1 1/4 to 1 3/4 hours on low for medium, 1 3/4 to 2 hours for well done)

Take some of the marinade and bring to a boil. Thicken with corn starch to make a gravy.

Let roast stand 15 minutes before slicing.

Serves 5-6.