Slow Cooker Roast Beef and No Knead Beer Bread

Combine 1 ½ teaspoons of dry active yeast, ½ cup (60 g) all-purpose flour, and ½ a cup (120ml) 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.

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 (55°C).

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. Sprinkle flour on top of the loaf. Cover with a dry towel for 30 minutes.

Scar the top with a knife.

Bake at 425°F (220°C) for 35 minutes. Place a pan of water on the rack below the dough in the oven. Cool to room temperature before cutting.

Remove steak from slow cooker. Rest 20 minutes before slicing. Strain juices to use as a dip or stock in other cooking. Cool to room temperature before cutting.

Thinly slice steak and place between pieces of sliced bread. Serve with juices from slow cooker on the side for dipping.

Enjoy!