* 2 1/2 to 3 lb boneless chuck roast
* cooking oil
* 1/2 cup onion, chopped fine
* 1/4 cup celery, chopped fine
* 1 garlic clove, minced
* pinch marjoram
* pinch red pepper flakes
* pinch white pepper
* pinch smoky paprika
* 1 tsp salt
* 1/2 tsp black pepper
* 1 (12 oz) bottle hearty beer
1. In large cast iron skillet, heat oil until just hot, then add onion and celery, and saute until just starting to get soft.
2. Add garlic, along with pinches of marjoram, red pepper flakes, white pepper, and smoky paprika, and continue cooking until onions just start to brown, then put in crock pot.
3. In same skillet over medium high heat, add a tablespoon or so of cooking oil. Season chuck roast with the salt and black pepper on all sides, then add to skillet and allow to brown, then flip and brown other side.
4. Remove chuck roast from skillet and put in crock pot on top of the onions and celery.
5. Open beer and pour into hot skillet, stirring to remove browned bits, then pour immediately over chuck roast in crock pot.
6. Cover crock pot and cook on LOW for 8 to 9 hours or until beef falls apart.
7. Remove beef from crock pot and pull apart using two forks. Return to crock pot and stir together in juices.
8. Serve on hard rolls or Kaiser rolls with horseradish sauce, slices of sweet onion, and slices of Swiss cheese if desired. You may want to butter rolls and put under broiler until browned slightly.
This is a nice beefy sandwich where the flavor of the beef stands out, rather than the familiar barbecue sauce. We give it a little smoky flavor with just a touch of smoky paprika instead of a whole bottle of barbecue sauce. The beer tenderizes the beef perfectly and gives the juice a tangy flavor.
If you add Swiss cheese to the toasted rolls while they're still hot, you'll get a nice melted cheese and beef sandwich.