Step 1

For the slow roasted chuck roast: Preheat the oven to 350 degrees F or prepare a multi-cooker for pressure cooking.

Step 2

Place the carrots, celery and onions in the bottom of a roasting pan or the multi-cooker. Add enough Montreal seasoning to coat all over the chuck roast. Place on top of the veggies. Put the wine and 2 cups water around (not on) the roast. Cover with foil and cook in the oven for 5 to 6 hours or cook on high pressure in the multi-cooker for 1 hour. Pull the roast beef.

Step 3

For the sloppy jo: In large sauté pan, place the bacon fat, onions and peppers and cook until translucent. Add the ground beef and cook until completely browned. Add the flour to make a roux. Add the chile sauce, ketchup, brown sugar, mustard, Worcestershire sauce, granulated garlic, salt and pepper. Reduce the sauce for 20 to 30 minutes on low heat, then add the pulled roast beef and bacon crumbles and simmer for 20 minutes.

Step 4

For the beer cheese sauce: In a small saucepan, pour the beer, celery seeds and nutmeg and reduce the beer by half. Set aside.

Step 5

In a large stockpot, melt together the butter, granulated garlic and onion, black pepper, salt and red pepper. Add the onions and cook until translucent, then add the flour and make a roux. Add the milk and simmer until warmed through, then add the cheeses and melt thoroughly, stirring to completely blend. Add the beer reduction.

Step 6

For the fries: Fry or air-fry the crinkle cut fries. Fry until golden brown and crispy.

Step 7

Place a portion of crispy fries on a plate with a lip or a shallow bowl. Place a bottom of a toasted bun on top of the fries. Load with the Sloppy Jo mix and top with a top toasted bun. Smother the entire stack and fries with the beer cheese! Repeat to make 3 more sandwiches.