By s_pelon Beef, Casseroles Bake, Boiling, Braising
December 9, 2019
10 hrs 20 mins
10 hrs 50 mins
1 3lb chuck roast
1 Cup beef stock
1 12 oz bottle of beer (traditional, nothing fruity)
3 oz Senor Pelon BrainRub
1 12 oz bottle Senor Pelon LargoRado BBQ Sauce
Mac & Cheese
8 oz macaroni
¼ Cup butter
¼ Cup flour
2 Cup milk
2 Cups shredded cheddar
Salt and Pepper to taste
12 Grape Tomatoes
Rub the roast generously with BrainRub then add beef stock, beer and rubbed roast to slow cooker or Dutch Oven.
Cook for 8-10 hours on low (until fork tender).
Remove from cooker and shred, discarding any gristle.
Add half bottle of Senor Pelon LargoRado BBQ Sauce and mix well to incorporate.
Melt butter in a saucepan, add flour and slowly whisk in the milk.
Season with salt and pepper.
Cook on low/med heat while whisking constantly until the mixture is thick and bubbly.
Add most of the cheddar and stir until smooth.
Boil Macaroni in a medium sauce pan to a firm al dente texture (just underdone).
Bringing It All Together
Preheat oven to 400.
Fold macaroni into cheese mixture until well incorporated.
Mix beef and mac & cheese until well incorporated and place in a baking pan or casserole dish.
Cut grape tomatoes in half and sprinkle on top of beef mac & cheese then cover with remaining shredded cheese.
Bake at 400 for 20 min. (or until bubbling).
Use broiler on High for last few minutes to brown the top if desired.
Let rest 10-15 minutes before serving