Beer-Braised Shredded Beef

Looking for a reason to drink five beers before 5pm? Look no further than basically any “Beer-_____” recipe. Braised? Simmered? Battered? All these call for ONE beer. So unless you are a single-beer-buying psychopath, you just found yourself an excuse to day drink the rest of a six pack on your day off/snow day/weekend.

• 2-3lb Chuck Roast
• 1 Onion
• 2 Bell Peppers
• Garlic (honestly just stop pretending you can taste the difference and buy the pre-minced shit. Use a teaspoon-full)
• WHOOSH-tor SHIRE Sauce (technically pronounced WOOS-ter, but I’m pretty sure a little thing called the War of Independence in 1776 means that we can call it whatever we want)
• 1 Dark Beer. Buy what you want to drink, I’m sure it will be fine in the food.
• Salt
• Pepper
• Mayo
• Horseradish Sauce
• Dijon Mustard
• Kaiser Rolls or bread or something.

1. Salt and pepper your chuck roast. If you want to, use the worcestershire sauce as a first layer binding agent to help it stick. Let it sit out for a bit (10-20 mins) so the salt works its way into the meat before you put it on heat. Have extra beer #1.
2. Now smoke/offset-grill your chuck at 300 degrees for 2-3 hours or to a temp of 150-165. If you are a peasant without a grill or smoker, sear the shit out of the chuck on a hot pan with butter. Rethink your most recent purchases. Adjust your budget to include a grill or smoker. Your landlord will totally understand.
3. While you do this, slice your bell peppers and onions. Have extra beer #2.
4. Have extra beer #3. Find some decent music to listen to. Contemplate forgiving Kanye for being a total weirdo because Late Registration is genius.
5. Throw together the partially cooked chuck roast, onion, garlic, bell peppers, worcestershire sauce, and beer #6 into the oven-safe pot/baking pan. The meat should be about half-way covered in the liquid.
6. Set your oven to 325 and top your pan with a lid or foil. Drink beer #4 and contemplate a life of happiness (or some other unattainable goal).
7. Make your spread. Three parts mayo, one part horseradish, one part dijon mustard, and a pinch of pepper. Be sure to tell everyone it is a secret sauce and you can’t share the details.
8. Once the chuck’s internal temp reaches 205 or its been in the oven for two hours start testing the meat for tenderness. A fork should easily tear the meat apart. If you aren’t there, put it back in and check again every half hour.
9. Drink extra beer #5. You are now talking 10 decibels louder than necessary. Jump on Amazon and buy that smoker. You legally can’t be held liable for purchases made while drunk.
10. Once done, let it sit for half an hour before you pull apart the meat with a couple of forks. Throw that shit on some rolls with your spread and eat. You’re welcome.