Marty Wisz
New member
Been looking throught the site and ran across a recipe for Pepper Stout Beef. Figured I'd give it a try this weekend. Went to BJs and asked for a 4.5 to 5 lb chuck roast. He brought it out and it was a goo 4 inches thick. On Saturday it took much longer than I thought it would to get to 165, by time it got there I didn't have enough time to finish in the oven. Put it in the pan with the peppers and onions, etc. and put it in the fridge. Sunday at 1100 added the Guiness and popped it into the oven. Took 4.5 hours before it was done enough to shred but it was well worth the wait. Whole family liked it, finishing up the leftovers tonight. On my list to do again.
Wanna thank Larry Wolfe for that one, it's a hit in my house.
Wanna thank Larry Wolfe for that one, it's a hit in my house.