Pepper Stout Beef

[Pat G]

So I have been wanted to slow cook a chuck roast. I noticed a few pepper stout beef recipes on the forum and Rich told me that I would love the results, so I gave it a go.

I started with a 3.5# bone in chuck roast and rubbed it with sea salt, fresh ground pepper and coffee.


I finally got to use my new table and mini chimney. Snake with cherry wood around the Vortex.


All the pretty colors.


I pulled it at 165 after almost 3hours.


Into the oven with the veggies, worcestershire and Guinness.


After 2 hours covered in the oven at 350, I drained it some and shredded the meat.


Plated. I used onion buns, topped with swiss cheese and made a sour cream/horseradish sauce for it.


If you have not tried this, you need to. The depth of flavors was incredible. I will definitely make this again, luckily I have a lot of leftovers for now.

Thanks for looking.

 

[Cliff Bartlett]

Excellent looking PSB Pat!

 

[Rich Dahl]

Told ya Pat you were going to really like it. Looks fantastic.

 

[Michael C.]

Wow that looks very good!!!!

 

[JeffG]

Table fits perfect, nice job on the pepper stout sammie's

 

[Mark B]

These really are fantastic. I like mine with some gorgonzola on top.

 

[Robert T]

I love it that everyone cooks the PSB just a little different but the results are all outstanding. Now that's a good recipe! Those sandwiches look outstanding. Now this is on my before too long list. Great cook!

 

[Jerome D.]

I really like what I see, Pat! I could really go for one of those sandwiches right now, with a little extra horseradish sauce.

 

[Barb D]

That looks awesome Pat, the left overs are even better after it sets awhile.

 

[Robert-R]

That's some great PSB right there. Like Barb said "the left overs are even better".

 

[Mark Barton]

Those sandwiches look fantastic. Great job.

 

[Clint]

I can smell it from here - nice job.

 

[WB Zipf]

Looks great. Yet another thing I need to try! Nice job!

 

[Clay Neubauer]

It's one of those rare things, like chili, that actually gets better while sitting in the fridge for a while and being eaten as leftovers too!

 

[Gary London]

I am determined to do a PSB. Looks fantastic and flavoursome.

 

[ChuckO]

If you have not tried this, you need to. The depth of flavors was incredible

I can only imagine. Looks amazing Pat, excellent cook!

 

[TonyUK]

Another PSB convert. Looks f.a.b. Pat.
ChuckO….get on it!