Pepper Stout Beef

This has become one of my go to smoker dishes.  Thanks to Kevin and Jayme for bringing this recipe to my attention.  Note: The original recipe can be found here.

Printable Recipe

Ingredients
4 lb chuck roast
2 bell peppers (sliced)
1 red onion (sliced)
3 jalapenos (sliced.  Remove seeds for a milder heat)
6 garlic cloves (minced)
½ cup Worcestershire sauce
1 - 12oz bottle Guinness Extra Stout
kosher salt and black pepper

Directions
Heavily season Chuck Roast with Kosher Salt and black pepper and smoke at a temperature of about 225º-250º until the internal temperature reaches 165º.  I like to put the peppers on the smoker before slicing them to add a little extra flavor.

Here is a picture of the roast after the initial smoke.

Once the roast hits 165º, place into pan directly on top of vegetable, stout mixture 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.

**I don't have great pictures of this recipe but I will try to take some additional shots the next time I prepare it!