24-Hour Crock Pot Beef Two Ways

Since we got 1/8th of a cow last year we still have some big roasts in our freezer that are best served by a long, slow cook. Matt's mom told us that one of their favorite way to use those roasts is to let them cook all day in beer in the crock pot. Then they had lots of moist, flavorful, tender beef to use in other recipes. Of course, we tried it right away.

We started with a 3 1/2 pound chuck roast with the bone still in it. Matt cut it into piece so it would fit in the crock pot. Then he added enough beer to just cover the meat, for us that was 1 1/2 bottles of Schell's Minnesota Wild Rice Farmhouse Ale. Then he sprinkled in 1 teaspoon each of oregano, garlic powder & onion powder. Turn the crock pot to low & just let it do it's thing for 20 - 24 hours. All the fat will have broken down & the beef will be incredibly tender. We separated the beef from the cooking liquid then let the liquid chill so we could easily remove the fat from it. You could of course eat the beef as it is at this point with a little of the sauce but we turned it into two other quick meals.

24-Hour Crock Pot Beef Sandwiches

For the first meal we turned the cooking juice from the beef into a sweet & tangy bbq style sauce. Mix a little sauce into the shredded meat & serve on a roll for a sandwich that will make you think of summer.

Sauce

2/3 c of cooking liquid
1/3 c ketchup
1/4 c brown sugar
1/4 c brown mustard
1 T malt vinegar
1/2 t chipotle powder

Whisk together & simmer for 20 minutes until thickened.

Makes enough for 4 - 5 sandwiches depending on how saucy you like them.

24-Hour Crock Pot Beef Chili

The remaining meat was used to make this hearty, smokey chili.

1 c dried pinto beans
3 1/2 c water
1/2 T vegetable oil
1 1/2 c yellow onion, chopped
2 cloves garlic, minced
1/2 T Mexican oregano
2 t ancho chili powder
1/2 t cumin
1/2 t ground chipotle
1/2 t smoked paprika
1/2 t epazote
1 - 3 jalapenos, seeded & sliced (use as many as you like)
1 1/2 pounds 24-Hour Crock Pot Beef
14.5 oz can crushed tomatoes
kosher salt

Simmer the beans in the water until tender, 2 - 3 hours (we do this in a small crock pot). Drain the beans, reserving the cooking liquid, & set aside.

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion & sauté until translucent. Add the garlic, spices & jalapenos. Stir while cooking for another minute. Stir in the tomatoes, reserved bean cooking liquid & beef. Bring to a boil. Cover, reduce heat & let simmer at least 30 minutes. Add the beans & salt to taste. Heat through. Serve with cheddar cheese & sour cream.

4 - 5 servings.

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