Slow Cooker Beef Sandwiches

Trim and discard any exterior fat from a well-marbled chuck-eye roast. Cut trimmed roast into quarters. Place meat pieces in slow-cooker.

Cook bacon over medium high heat until crisp. Transfer bacon to slow cooker. Pour off bacon grease from skillet, reserving 2 Tablespoons of the grease.

Add onions to skillet with the grease and cook over medium heat until softened. Add chili powder and paprika, cooking until fragrant, about a minute. Stir in coffee, ketchup, brown sugar and 1 Tablespoons of mustard. Simmmer until slightly reduced, about 15 minutes.

Pour half of the sauce over meat in slow cooker, let remaining sauce cool in the refrigerate until needed. Set slow cooker on low, cover and cook until meat is fork tender, about 10 hours. Or on high for 5 hours.

Transfer cooked meat to a large bowl and cover with foil to keep warm.. Transfer cooking juice to large skillet, skimming fat and simmer over medium hight heat until it reduces to about a cup.

Remove from heat, stir in reserved sauce from the fridge. At the same time add in the remaining mustard, hot sauce, vinegar and liquid smoke. Coarsely shred meat, using 2 forks. Toss meat with sauce, saving a cup or so of the sauce out for later. Let sit, covered, until sauce is absorbed.

Season with salt and pepper. Serve on rolls with remaining sauce drizzled over.