Smoky Bourbon Butter Roast of Beef Recipe

1. Before you begin, salt the roast on all sides and allow it to rest for 45 minutes, up to overnight, on a rack over a baking sheet or on a plate. 
2. Place your selected wood chips into a bowl of water to soak while you prep the meat. 
3. When you are ready to begin, pat the roast dry and then combine the brown sugar, pepper and paprika in a small bowl and rub the roast. In a separate bowl, combine the melted butter and bourbon.
4. Remove one set of cooking grids and place the stainless steel smoker box onto the sear plate. Fill the box with your soaked wood chips and replace the lid. Preheat your barbecue to between 325°F (163°C) and 350°F (177°C) using the burner below the smoker box and one other, leaving two burners off in the middle. 
5. Place the roast onto a rack over a roasting pan and put it onto the grill between the lit burners. Fill the roasting pan with the beef stock.
6. Roast the beef for at least 45 minutes before beginning to baste with the butter-bourbon mixture, repeating every 10 to 15 minutes until the roast is done. Roast the beef for 1 to 3 hours checking the temperature every time you baste. You are aiming for a finished temperature of around 125°F (52°C) before pulling it off the barbecue. 
   *If you don’t feel there is enough crust on the meat when removing it from the barbecue, set a burner or two to high and give it a quick sear before resting.
7. Rest the beef for at least 15 minutes for a final temperature of around 130°F (54°C) – medium-rare.
8. While the roast is resting, make the perfect gravy. Melt butter in a saucepan over low heat. Add the flour and stir until a paste forms. Cook for 1 to 3 minutes. Slowly add the beef drippings from the roast, ¼ cup (59 ml) at a time. The flour mixture will go thick and glue-y but keep adding and whisking until the drippings are gone. Begin adding the beef stock or vegetable water the same way. Keep adding until you have a gravy at the perfect consistency for your tastes. If the gravy is too thick, add more liquid. If it is too thin, allow it to simmer until your desired thickness is reached.
9. Serve the meat and gravy with your favorite side dishes like potatoes and seasonal vegetables.  

Serve this Smoky Bourbon Butter Roast of Beef when you entertain a crowd or feel like making one of those “Sunday dinner” type meals. This recipe is super easy and full of those flavors you know and love. You even learned how to make gravy from scratch! PRO TIP: Use the same formula for perfect gravy for your roast chicken and pork too, just swap out the stock to match the meat. Who did you invite to your roast beef dinner? Share your roast beef stories, recipes and photos on our social pages and tell us how you Freestyle your steak! Share on Facebook and Instagram, using the hashtags #NapoleonEats and #FreestyleGrilling.

Happy Grilling!