Slow Cooked Red-Eye Roast Beef Sandwiches

All in all, I can’t complain about the summer. We had a delightful month of June, my plants are going crazy, I’ve been able to enjoy the deck, and utility bills have, largely, behaved themselves. As such, a week of temperatures near 100°, while not my favorite, I am willing to accept. I am, however, not willing to heat up the kitchen with cooking. During this week, out came the slow cooker, and I experimented with a variety of recipes. I found that I really liked this one, born from my making way too much coffee one morning. Nothing is easier, it’s hearty enough for dinner fare, will greatly please the carnivores in your life, and if any remains (I’m laughing here), it freezes beautifully.

Slow Cooked Red-Eye Roast Beef Sandwiches

1 (4-lb) boneless chuck roast

1 T. olive oil 

2 T. Grill Mates Smokehouse Maple Seasoning

½ c. strong, brewed coffee

½ c. beef broth

1 t. Liquid Smoke

2 T. Worcestershire Sauce

Spray the inside of a 6-quart oval slow cooker with cooking spray.

In a small bowl, stir together the coffee, beef broth, and liquid smoke; pour into the bottom of the slow cooker.

Rinse the chuck roast and pat dry with a paper towel. Drizzle with olive oil. Rub the chuck roast on all sides with the Grill Mates seasoning. Center the roast in the slow cooker. Drizzle the top of the roast with Worcestershire sauce.

Cook on low for 7-8 hours until fork tender. Remove from the slow cooker and, using 2 forks, shred the meat, removing all visible fat.

Separate fat from the cooking liquid using a fat separator; discard fat. Stir 1/2 cup of the cooking juices into the beef. Reserve the remaining juices to serve alongside, French dip-style.

Top the warm beef sandwiches with slices of onion, pickles, a slice of cheese, or sautéed mushrooms.

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