Barbecue-braised Bourbon Beef w/ Mustard Glaze

For the beef:
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
2 tsp. sweet Hungarian paprika
1 tsp. dry mustard
kosher salt and black pepper, to taste
4 lb. boneless beef chuck roast

For the Braising liquid:
2 to 2-1/2 C. chicken broth
1/2 C. bourbon
1 Tbsp. Coarse-grain Dijon Mustard
2 tsp. unsulphured molasses
2 large yellow onions, halved and thinly sliced
4 med. garlic cloves, peeled

For the glaze:
2 Tbsp. smooth Dijon mustard
2 tsp. chopped fresh rosemary

In a small bowl, combine the thyme, rosemary, paprika, dry mustard and tsp. each salt and pepper.  Sprinkle the spice blend all over the roast.  Cover and refrigerate for at least 2 hours but preferably overnight.

Prepare a gas grill for direct grilling over medium heat.  Grill the roast until nicely browned on all sides 4-6 minutes per side.  Let cool briefly and then tie the roast with several loops of butchers twine.  Put the roast in an 8-quart heavy-duty pot.

Prepare the grill for indirect grilling.  In a small bowl, whisk 1/2 C. of the chicken broth with the bourbon, mustard and molasses and pour the mixture over the meat.  Scatter the onions and garlic on top of the meat.  Put the pot on th grill over the cool zone.  Cover the pot, close the grill lid and cook for 1 hour.  

Uncover the pot and turn the roast over so the onions are now on the bottom.  Check the liquid level in the pot and add brth as necessary until there's about an inch of liquid in the pot.  Continue to cook, pot uncovered, grill lid closed for 1 hour, stirring the onions and checking the liquid level every 20 minutes and adding broth as needed to maintain an inch of liquid.

Replace the lid on the pot and continue to cook the meat until fork-tender, about 1 hour more, checking after 30 minutes and adding more broth as needed to maintin 1 inch of liquid.  Move the meat to a tray and pat dry

Pour the onions and juices into a heatproof vessel such as a Pyrex measuring cup and let sit until the fat rises to the top.  Skim off and discard the fat.  Keep warm.

Prepare the grill for direct grilling over medium heat.  In a food processor, puree 1/4 C. of the onion mixture with the mustard and rosemary.  Brush about half of the glaze on one side of the meat and put the meat on the grill, glaze side down.  Brush the top of the roast with the  remaining glaze.  When the glaze turns brown on the bottom, after 2-3 minutes, flip and brown the other side, an additional 2-3 minutes

To serve, remove the string and slice into 1/2 inch thick slices.  Ladle the onion mixture over the meat and serve.

For 6 servings:
400 calories, 15g fat (6g Sat, 8 Mono, 1 Poly), 120mg Chol, 510mg Sodium, 8g Carb, 1g fiber, 47g Protein