I took a recipe that I found on Pinterest and added some delicious local beer to it. I went with some Ginger Bread Brown from Triton. The flavors in the beer were a really nice complement to everything else that was in the slow cooker. I kept everything else very minimal.
- 3 pound beef roast (such as a rump or top round)
- 1 (12 ounce) bottle of dark beer
- 2 cups beef broth
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Freshly ground black pepper, to taste
- French baguette, French rolls, or other crusty bread for serving
- Slices of provolone
- Trim excess fat off of roast and place in a large slow cooker. Add all of the remaining ingredients to the slow cooker and cook on low for 8 to 10 hours or longer if you can. More time gives all those flavors a better chance to blend with each other.
- Split open your rolls (and spread with butter, if desired). Heat in a toaster oven until toasted or bake in a regular oven set to 350°F until warm and toasty (about 10 minutes).
- Slice meat across the grain and pile on top of toasted rolls. (Our roast pulled apart once it was done so we didn't need to slice it all.)
- Place cheese in rolls and add meat to create sandwiches.
- Serve hot sandwich with a small bowl of reserved au jus for dipping.
I served the finished dish with some Brussels sprouts roasted with garlic and pepper.
Click here to view the original recipe.