3 lb chuck roast
1 cup mustard
12 oz beer
4 cups Franks Red Hot Sauce
1 heaping tbsp flour
Almost certainly not necessary, but the first thing I did was animal styled the beef. Put some mustard (1/4 cup for each side) down and cook the beef for a couple minutes on both sides.
Get out your crockpot!
Put some Franks Red Hot down.
Add the leftover mustard from the pan.
Add the remaining 1/2 cup of mustard.
Add the beer.
Add enough Franks Red Hot to cover the roast.
Slap it on low for about 6-8 hours and go about your day.
*Attention* Your entire house will smell like a beefy hot sauce factory at this point.
When you're ready to shred, take it out of the crockpot (watch out for the attack of the spicy vinegar fumes).
Using two forks, go to town shredding the beef and discarding the fat.
It's now ready to go / store.
Pour the cooking liquid through a strainer and into a pot. The will catch any remaining beef and mustard seeds if you used deli mustard. Let this settle for an hour or so to allow the fat to rise - refrigerate if you want to make sure you can separate all the fat.
Take a little over a tbsp of fat from the top of the pot and put it in a pan.
Try your best to get rid of the rest of the fat from the top of the liquid.
Now, turn the pan on medium until it's slightly sizzling. Add a tbsp of flour and cook for a couple minutes whisking the entire time to not allow clumps to form. (A beef fat rue).
In small batches, add the rest of the cooking liquid, whisking all the time and bringing each batch to a boil.
When you've added it all and it's at the desired consistency, take it away from the heat and it's ready to go / store.
There you have it. Buffalo shredded beef, buffalo style sauce / gravy, and a mountain of dishes.