INGREDIENTS

Roast

• Boneless Roast – Rib End
• 2 tbsp canola oil
• ¼ pound bacon, cubed
• 1 medium onion, diced
• 1 small jalapeño, diced
• 2 Gala apples, diced
• ¼ cup bourbon
• 2 tbsp brown sugar
• ¼ cup breadcrumbs
• Salt
• Pepper

Glaze

• ½ cup bourbon
• ½ cup maple syrup
• ¼ brown sugar

METHOD

Stuffing

1. Heat oil in a large fry pan over medium high heat.
2. Add bacon and cook until fat begins to render.
3. Stir in onions and jalapeños and cook until onions begin to colour.
4. Add apples, bourbon and brown sugar. Mix, reduce heat and simmer, covered through next step.

Roast

1. Preheat oven to 375 degrees.
2. Roll cut the roast: Holding a carving or boning knife 1 inch from the cutting board, begin cutting into the roast horizontally, continuing to roll out and carve, until you’ve roll-cut the entire piece to a long sheet of meat. Season both sides with salt and pepper.
3. Add breadcrumbs to filling mix and blend until ingredients come together. Place in refrigerator to cool. (Note: if mix becomes too dry, add a knob of butter, or a splash of apple juice or white wine to moisten)
4. In a small saucepan, combine bourbon, maple syrup and brown sugar. Heat, stirring, until sugar melts. Remove from heat & set aside
5. Lay out roast, fresh cut side up, and spread cooled stuffing mixture evenly, leaving about 2 inches at one end.
6. Roll roast into a cylinder and tie with butcher’s twine every 1-2 inches.
7. Place on a roasting pan, seam side down, and re-insert pop-up thermometer.
8. Brush with maple bourbon glaze and place in middle rack of oven. Baste with glaze again every 15-20 minutes (retaining some glaze towards the end) until pop-up thermometer triggers or instant read thermometer shows centre at 160 degrees.
9. Remove roast to cutting board and tent with foil approximately 10 minutes.
10. While meat rests, reheat remaining glaze, then slice roast thinly and drizzle with “jus.”

Serve with chipotle mashed potato or twice baked chipotle baked potato (shown) for a delightful play between sweet and heat.