Slow Cooker Roast Beef And No Knead Beer Bread

The Bread: Combine 1 1/2 teaspoon dry active yeast, 1/2 cup all-purpose flour, and 1/2 a cup of warm water. Cover and set a warm place for 30 minutes. Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry. Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours. Scrape the dough down from the sides of the bowl and onto a flowered work surface. Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf. Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Cover with a dry towel for 30 minutes. Scar the top with a knife and bake at 425°F for 35 minutes. Cool to room temperature before cutting.

The Beef: Use top round or top sirloin cuts of beef. Salt all sides generously. Sear on all sides in a very hot, heavy skillet. If a pool of fat begins to form in the skillet, remove some so that the meat sears evenly. Place in a slow cooker on a bed of onion, carrot, and celery. Pour over with a cup of beef or vegetable stock. Cook 2 hours on high, or until internal temperature reaches 130°F. Rest 20 minutes before slicing. Strain juices to use as a dip or stock in other cooking.

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