#SANDWICH #ITALIANBEEF #bbqsandwich

4lb – Chuck Roast
2 – Big Bell Peppers (sliced)
1 – Big Red Onion (sliced)
3 – Big Jalapenos (sliced seeds and all)
6 – Garlic Cloved (minced)
1/4 cup – Worcestershire Sauce
1 – 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

PEPPER STOUT BEEF (CROCK POT VERSION)

Ingredients

3-4 lb – Chuck Roast
2 – Bell Peppers (chopped)
1 – Large red onion (chopped)
6 – Garlic Cloves (chopped)
1/4 Cup – Worcestershire sauce
20 oz – Guinness Extra Stout
1-2 – Fresh Jalapeno (chopped)
2 TBS – Black Pepper
2 TBS – Kosher Salt

Directions
Very liberally season both sides of roast with salt and pepper.
Brown for 5 minutes on each side in a heavy skillet with a little oil.
Transfer roast to crock pot, add remaining ingredients.
Cover and cook on low for 6-8 hours or until fork tender.
Serve with a crusty bread with your choice of blue cheese and mayonnaise or Swiss cheese and horseradish.

PEPPER STOUT BEEF (GRILLED VERSION)

INGREDIENTS
4lb – Chuck Roast
2 – Big Bell Peppers (sliced)
1 – Big Red Onion (sliced)
3 – Big Jalapenos (sliced seeds and all)
6 – Garlic Cloved (minced)
1/4 cup – Worcestershire Sauce
1 – 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

DIRECTIONS
Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer, I did not.

Cook until the internal temperature reaches 165º.

Once the roast hits 165º, combine remaining ingredients into a pan. Then place the roast into the pan directly on top and cover tightly with foil.

Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender

Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.

Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.