Crockpot Boozy Beef Sandwiches with Horseradish Scallion Sauce

I love shredded beef sandwiches. It is somewhat of a staple in Wisconsin at potlucks and family get together. I love trying different variations and mixes for the sandwiches. My requirements are pretty simple- no dry sandwiches and I love a slice of cheese with sliced pickles piled on top.  Most hot beef sandwiches (my traditional recipe) use a cream based soup, but I like to try other flavor combos.  I wanted to incorporate beer and booze into the sandwich for no other reason that I think beer is great for crockpot dishes and can hold flavors well.  However, if you are not a fan of beer you certainly could use beef stock.  I wanted to add a little something extra to the sandwiches and I stirred up the horseradish scallion sauce. You certainly could eat it plain, but the sauce is delicious and adds a creamy element to the sandwich. 

Ron and I really enjoyed these sandwiches. I actually can't wait to make them again for an upcoming Packer game.  I think my entire family will love them! 

This weekend Ron and I are going camping with our volleyball team. I am not a camper. My idea of camping is staying at out cottage on Lake Michigan in Door County. I love the outdoors, but I hate the whole sleeping outside thing. I am guessing I have to lean on my good friend beer for something other than my crockpot this weekend..... Sleeping outside aside- I am super excited to be with friends! 


for beef:
3-4 lb Beef Chuck Roast
1 bottle light beer
1/3 cup whiskey
1 can french onion soup
1 jalapeno, scored
1 Tbl brown sugar
Salt and Pepper, to taste

for sauce:
2/3 cup mayo
2 Tbl thinly sliced scallions
1/2 Tbl prepared horseradish
1/4 tsp black pepper

Sliced Provolone Cheese
Sliced Pickles


Place roast into crockpot and sprinkle with salt and pepper.  In a separate bowl, mix beer, whiskey, soup and sugar. Pour over beef and add jalapeno. 

Cook on low 8-9 hours. Remove jalapeno and shred beef. Season with salt and pepper. 

In a small bowl, mix mayo, scallions, pepper and horseradish. 

Spread sauce on both sides of the bun. Add beef and top with cheese and pickles. 

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