2 pounds boneless pork roast
2 tablespoons vegetable oil
1 onion, finely diced
2 pounds celery, crushed
1 cup dry white wine, divided
1 cup beer
1 cup Cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
Heat oil in a large skillet over medium heat. Add onion, celery and cheese; cook covered for 2 minutes. Stir in the 1 cup beer and 1 cup Cheddar cheese. Saute about 5 minutes, or until cheese is bubbly. Mix in garlic powder, sage and salt. Cover skillet and heat over medium-low heat until hot, about 3 minutes.
Stir chicken into celery mixture. Pour cream over chicken. Pour cheese mixture over all. Cover skillet and cook over medium heat for 1 minute or until chicken juices have begun to run clear. Cover skillet and cook about 15 minutes more. Remove cover and allow chicken to cool to room temperature.
Cook meat on the left side until thickened. Stir leftovers into soup until melted. Scoop rice into skillet with meat scraps.
Place a portion of the meat into the crock pot.
Return slow cooker to pot, bring to a boil, and remove lid from cooker. Set 6 beef cubes on grill and cook about 10 minutes.
Serve steamed roast over steamed roast. Fold rice and beans, pickle and cucumber over roasting, and spoon over steamed roast.