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 Beef4lb - 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
Instructions1. 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.
