- 5 pounds chuck roast
- 2 teaspoons Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon Worcestershire Sauce
- 1 can beer (I like a dark beer like Guinness)
- 1 yellow onion cut into thick rings for the beef to sit on
- 10 hoagie rolls
- 5 tablespoons butter
Note: click on times in the instructions to start a kitchen timer while cooking.
Rub the chuck roast with the salt and pepper.
Heat up your slow cooker insert (if cast aluminum) or a large cast iron skillet on high heat with the canola oil.
Sear the beef on each side for 3-4 minutes until it is a good golden brown (the beef will not get any more color in the slow cooker).
Layer the onions onto the bottom of the slow cooker.
Put the beef and the drippings from the pan into your slow cooker.
Add the Worcestershire Sauce and beer.
Cook on low for 90 minutes.
Using a standard meat thermometer or a slow cooker with a thermometer probe, cook to 135 (medium rare) or 140 (medium) degrees.
Remove the beef from the slow cooker and let rest 10 minutes before slicing.
Spread the hoagie rolls with the butter and toast until lightly browned.
Layer with the sliced beef and dip in the drippings (strain out the onions).
SOURCE: Dinner, then Dessert