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beer braised beef sandwiches with chipotle cream cheese sauce

Author: Taylor Ellingson

Ingredients

for the beef:

  • 4 lb beef chuck roast approx
  • 2 tablespoon flour
  • 2 tablespoon olive oil
  • 2 large onions diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 12 oz bottle dark beer
  • 1 cup beef broth
  • 1 teaspoon dried rosemary
  • 2 tablespoon Dijon mustard

for the chipotle cream cheese sauce:

  • 1 tablespoon butter or olive oil
  • ½ white onion diced
  • 2 cloves garlic minced
  • 1-2 teaspoon chile en adobo minced (depending on how spicy you like it)
  • ½ teaspoon cumin
  • ¼ teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon white wine vinegar
  • ½ tablespoon brown sugar
  • 4 ounces cream cheese
  • ½ cup milk or cream
  • salt to taste

Instructions

to make the beef:

  • If you're making it in the oven, preheat oven to 275 degrees F. If making it in a slow cooker, no preheating required.
  • Season roast with salt and pepper, then sprinkle flour on both sides.
  • In large cast iron dutch oven, heat olive oil over medium high heat.
  • When hot, add roast and sear on both sides until a crisp brown crust forms.
  • Remove roast from pot and set on a place.
  • Add onion, carrots, and celery to pot, and toss with oil left in pan. Add another tablespoon of oil if you feel it's needed. Season with salt.
  • Add garlic, toss around, and cook for 2 minutes.
  • Add beer, scraping the drippings from the bottom of the pot, then add beef broth and rosemary, stirring everything.
  • At this point, if you're going to cook in a slow cooker, place roast in slow cooker and pour vegetable mixture and all liquid over roast. Cook on low for 8-10 hours or high for 4-6 hours, until meat easily shreds.
  • If you're going to continue cooking in dutch oven, return roast to pot. Cover, then place in 275 degree oven and cook for 4 hours, until meat easily shreds.
  • Once meat is tender from either cooking method, remove meat from slow cooker or dutch oven and place in large bowl. Shred the meat with two forks.
  • Add dijon mustard to broth and vegetable mixture.
  • Using an immersion blender, puree vegetable and beer mixture.
  • Return shredded meat to slow cooker or dutch oven and stir to mix.
  • Pile beef and sauce on sandwich bun, on top of mashed potatoes, or noodles.
  • Top with chipotle cream cheese
  • Enjoy!

to make the chipotle cream cheese sauce:

  • In small saucepan, melt butter over medium heat.
  • Add onion and saute until translucent, about 4 minutes.
  • Add garlic, then cook one more minute.
  • Add chile en adobo, cumin, oregano, tomato paste, white wine vinegar, and brown sugar. Stir well and cook 1 more minute.
  • Add cream cheese, stirring until melted and smooth.
  • Add milk and mix well.
  • Season with salt, to taste
  • Simmer over medium heat for 3-4 minutes.
  • Slather over beef sandwiches.
  • Enjoy!