Beer and beef, people. that’s all I really have (or need) to say.
Shiner Bock French Dips
recipe from Tasty Kitchen
chuck roast (couple pound-er at least)
a bottle or two of Shiner Bock
1 small or medium yellow onion, cut into wedges
3 or 4 garlic cloves, smashed
a couple Tablespoons vegetable or canola oil
hoagie rolls, split
scallions, for garnish
Rub salt and pepper all over the chuck roast. Heat oil in a large pan til shimmering. Sear the beef on all sides til well browned. Throw the onions, garlic, thyme and rosemary (if using) into a crock pot. Place the browned beef on top. Pour the Shiner in. Cover, set on low, let it cook for 6-7 hours, or until the beef is totally tender and falling apart. Split and toast the hoagie rolls. Place shredded beef, scallions, whatever else you want on the sandwich in the rolls. Serve with the juices from cooking the beef on the side for dipping.
The original recipe uses provolone cheese on their sandwiches. I didn’t think these needed cheese. Just beef and beer. That’s perfection, people.