Slow Cooked Red-Eye Roast Beef Sandwiches
1 (4-lb) boneless chuck roast
Spray the inside of a 6-quart oval slow cooker with cooking spray.
In a small bowl, stir together the coffee, beef broth, and liquid smoke; pour into the bottom of the slow cooker.
Rinse the chuck roast and pat dry with a paper towel. Drizzle with olive oil. Rub the chuck roast on all sides with the Grill Mates seasoning. Center the roast in the slow cooker. Drizzle the top of the roast with Worcestershire sauce.
Cook on low for 7-8 hours until fork tender. Remove from the slow cooker and, using 2 forks, shred the meat, removing all visible fat.
Separate fat from the cooking liquid using a fat separator; discard fat. Stir 1/2 cup of the cooking juices into the beef. Reserve the remaining juices to serve alongside, French dip-style.
Top the warm beef sandwiches with slices of onion, pickles, a slice of cheese, or sautéed mushrooms.