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