- 1 (5 pound) boneless beef chuck-eye roast, trimmed and cut into 4 pieces
- 4 slices bacon, chopped fine
- 1 onion, chopped fine
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 ½ cups brewed coffee
- 1 ½ cups ketchup (I've ONLY used Trader Joe's Organic Ketchup, I've tried other Organic Ketchups, and they don't taste nearly as good, you've been warned)
- ¼ cup packed dark brown sugar
- 2 tablespoons brown mustard (I've used yellow mustard, works just the same)
- 1 tablespoon hot sauce
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke (I omit this...allergic, but I hear it gives it a great taste)
- Salt and pepper
- 10 sandwich rolls
Baby Fox, HAD to put his Dragon costume back on, and wanted to watch everything going on
Now onto the cooking part:
I didn't take pictures of the first parts, so let's just pretend that you know what I'm talking about.
1. Place beef in slow-cooker insert.
2. Cook bacon in large skillet over med-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert.
3. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes.
4. Add half of sauce to slow-cooker insert
5. Cover and cook on low until meat is tender, 9-10 hours (or cook on high for 5-6 hours).
6. Refrigerate remaining half.
7. After about 2 hours, this is what it will look like:
If after this amount of time, the meat is not fully submerged, shift the meat a bit so that everything is covered, or you can add a little more of the reserved sauce.
8. Using slotted spoon, transfer meat to large bowl
cover with foil and set aside
9. Transfer cooking liquid to large skillet,
skim fat, and simmer over med-high heat until reduce to about 1.5 cups, depending on how wide your pan is the time will vary, the pan below took about 15 minutes, if you use a sauce pan, with higher sides, can take up to 20-30 minutes.
I skim to a large bowl...
Looks roughly like this when you're done:
10. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.
11. Pull meat into large chunks, discarding any excess fat or gristle.
Will end up looking like this:
12. Toss meat with 1 ½ cups sauce
let sit, covered, until meat has absorbed most of sauce, about 10 minutes.
Season with salt and pepper (although I've never had to do this).
Toast some rolls (we could only find small ones, so we sort of made sliders)
The finished product
Then you know, add some green stuff, so you aren't a total carnivore.