Several years ago Larry Wolfe Posted this recipe on the Weber (charcoal) forum.  I think it was the first time it was posted.  For certain it was the first time I saw it.  Since then it has probably been posted on every cooking forum, often with variations.  This is his original recipe, unchanged except for substituting pellet pit instructions instead of those for a Weber kettle.

So—I think you've seen it, but if not, here it is.

Pepper Stout Beef

4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Instructions

1.  Heavily season Chuck roast with salt and pepper and cook in the 245º-260º range until the internal temperature reaches 165º.


2.  While the roast is cooking, add the remaining ingredients in 13 x 9 or similar aluminum pan or oven safe pan.


3.  Once the roast hits 165º, place into pan directly on top of vegetable mixture and cover tightly with foil.
4.  Cook roast in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender.
5.  Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half (generally about 45 minutes).

Serve meat on hard rolls with your choice of cheese.  We used pepper jack on some and gorgonzola on some and liked both, but provolone, swiss, etc., would work perfectly fine.  Horseradish would be another good condiment.

Note:  I serve it on tortillas without the cheese.

I will take one two with horseradish please.

Yes Please 

Ma, that looks good, and I just returned from the store with a chuck roast - $2.98/lb so I could not resist.

P, when you say shred in the liquid, is the liquid only?

What do ya do with the veggies?

I love this stuff.  I usually add canned mushrooms into it too.  If you want to kick it up a bit, throw in a can of chipotles in adobo sauce.  And yes, horseradish is incredible with this on a fresh kaiser roll.

P, when you say shred in the liquid, is the liquid only?

What do ya do with the veggies?

Actually, I take the roast aside, shred it and put it back into the liquid/veggie mix.

Then I reduce it and make sandwiches.

This could be a hit this weekend. M mouth is waterin already! .... I'm thinkin crusty French bread. ....... Kind of like Southwestern style, Chicago Italian Beef Sandwiches ...... without the Italian.

I started making this a few years ago.  It has become the number 1 requested item at family get togethers and football parties.  Super easy!

I started making this a few years ago.  It has become the number 1 requested item at family get togethers and football parties.  Super easy!

+1

PMillen, I hope you don't mind but I'm bumping this old thread because of all the recipes that I've tried from all of the forums that I've been on, this recipe is easily in the top three and it's so easy-peasy to make.  Everyone that has had it at my house wants this recipe.  Trust me, if you make it once, you will make it many times.  2 Warnings - First, it's a two-napkin meal, and second, I would start by removing the seeds and veins from the jalapenos unless you are a chilihead, and work my way up the heat ladder from there.
I eat it with hot pepper cheese and horseradish sause.  It is OMG good!



You can see it made on Youtube here - Pepper Stout Beef
He even has a crock pot version which is very good but not as good as the original IMHO.

Ya know, after 11 years, maybe it is time I try this...

Ya know, after 11 years, maybe it is time I try this...

don't forget the chipotles and adobo

I finally made this tonight after wanting to for a couple years. I'm kicking myself for waiting so long. It's really good!

Haha, I had to make this for my step daughter who was in town between Christmas and New Year's for a party we had at the house that Saturday.  She demanded that be on the menu.