Tuesday, December 14, 2010

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
24-Hour Beef Sandwich
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
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.


If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

10 comments:

Megan said...

I swear, I just put a chuck roast in the crockpot before I sat down to check e-mails! I haven't even seasoned it yet , so I'm running out to the garage to get a beer. I'm gonna do it your way. 24 hour crock pot beef!!!
Now for the big question, what am I having tonight?

Elle said...

Oh man, how much do I want some of this right now?! Either way would be fine, thank you! But instead, I'm eating a naan with hummus, cukes and tomatoes. It's good, but not beefy, haha.

RJ Flamingo said...

I really, truly need to get a new crock pot. This sounds like a perfect way to deal with chuck (lower case c, thank you!).

SMITH BITES said...

Kathy ~ it's nearly dinner time and my tummy literally growled when that first photo popped up . . . and waaaaaa - i don't have any in the crockpot!!! wish we were neighbors!

Carol in Indian Springs Village said...

I do the top recipe with a pork roast to make BBQ pork sandwiches. We have some in the fridge right now as a matter of fact. I'll have to try the crock pot chili next time I do a beef roast. With left over pork roast I turn it into Brunswick Stew. Hope you are staying warm with all the cold snow up there.

grace said...

i'm quite comfortable deeming both of these creations a success. you're doing right by that cow. :)

Deborah said...

Both recipes sound amazing!!

Jenn AKA The Leftover Queen said...

Drool - those sandwiches look amazing!

Kudos Kitchen said...

OMGosh these recipes look good. It's 7 am as I write this but I could easily gobble up that sandwich right NOW! YUM!!!

Kevin said...

First, love the blog. Second, I prepared a batch of the 24 hour crock pot beef this weekend, and made the sandwiches and the chili -- both of which were fabulous. Thanks.

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t = teaspoon
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