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1
Trim and discard any exterior fat from a well-marbled chuck-eye roast.
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2
Cut trimmed roast into quarters.
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3
Place meat pieces in slow-cooker.
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4
Cook bacon over medium high heat until crisp.
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5
Transfer bacon to slow cooker.
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6
Pour off bacon grease from skillet, reserving 2 Tablespoons of the grease.
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7
Add onions to skillet with the grease and cook over medium heat until softened.
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8
Add chili powder and paprika, cooking until fragrant, about a minute.
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9
Stir in coffee, ketchup, brown sugar and 1 Tablespoons of mustard.
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10
Simmmer until slightly reduced, about 15 minutes.
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11
Pour half of the sauce over meat in slow cooker, let remaining sauce cool in the refrigerate until needed.
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12
Set slow cooker on low, cover and cook until meat is fork tender, about 10 hours.
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13
Or on high for 5 hours.
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14
Transfer cooked meat to a large bowl and cover with foil to keep warm..
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15
Transfer cooking juice to large skillet, skimming fat and simmer over medium hight heat until it reduces to about a cup.
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16
Remove from heat, stir in reserved sauce from the fridge.
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17
At the same time add in the remaining mustard, hot sauce, vinegar and liquid smoke.
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18
Coarsely shred meat, using 2 forks.
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19
Toss meat with sauce, saving a cup or so of the sauce out for later.
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20
Let sit, covered, until sauce is absorbed.
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21
Season with salt and pepper.
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22
Serve on rolls with remaining sauce drizzled over.
