From the Recipe Book – Pepper Stout Beef
We’re in the doldrums of winter. The days are still short. It’s wet. It’s cold. And spring is still a few weeks away. If you’re like most people, you’re dying to get out and fire up the grill but just can’t bring yourself to sit outside watching meat cook for several hours. This is the perfect time to try out a comfort food recipe that’s been a favorite of mine for years. It’s super simple, requires only a short time on the grill, can be finished in the oven, and is as hearty and rib-sticking as any comfort food you’ll find. Plus, it makes for fantastic leftovers. Here’s my recipe for Pepper Stout Beef.
1 – 2-3 lb chuck roast
1 – large sweet onion
1 – bell pepper
1- poblano pepper
1 – serrano pepper (seeded if you can’t handle the spice)
1 – clove minced garlic
1- a bottle of dark beer (I prefer Guinness Extra Stout)
2 – cups beef stock
2- tablespoons Worcestershire sauce
salt and pepper or your favorite beef seasoning
- Liberally season the chuck roast with salt and pepper or your favorite beef seasoning at least 1 hour before you intend to cook it. Season the day before for full flavor.
- Place seasoned chuck roast onto 275 degree grill or smoker for 30 min to an hour to develop reddish/mahogany color. Feel free to add your favorite wood chips or chunks for smoke flavor.
- While chuck roast is on the grill, slice or chop onion, peppers, and garlic and place them into an oven safe dish (casserole dish or roasting pan both work great). Season the veggies with salt and pepper or your favorite beef seasoning.
- Once chuck roast has developed a reddish/mahogany color, remove from grill and place on top of veggies in the oven safe dish from step 3.
- Pour the beef stock, Worcestershire, and half the bottle of beer into the dish. You can drink the other half.
- Cover the dish tightly with foil, making sure no steam can escape and place into a 300 degree oven for around 2.5 hours or until the chuck roast shreds easily with a fork.
- Shred the chuck roast and allow it to rest in the pan liquid for at least 30 minutes prior to serving.
- Serve with rice or mashed potatoes.
Leftovers make amazing sandwiches!
