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Pepper Stout Chuck Roast in Dutch Oven

Buckwoody Egger
Buckwoody Egger Posts: 660
edited March 2021 in Beef


Took a swing at the popular old recipe everyone is doing lately. 4.4lb Chuck roast cut in half to expedite. Started during lunch hour to be ready for dinner. Added smaller hickory chunks to hit early. About 2.5 hours at 270ish until 165 internal then in the Dutch oven (covered) for 4 hours at 350 while working from home and games were on.  Could have pulled at 3 hrs. A lot of liquid comes out of the peppers so could have used less beer and Worcester at first and monitored.  

The flavors are really strong which is what I was after today. Also with the “over the top” method you retain a ton of flavor and carmelized bits that release when you add the peppers beer and beef. Looking forward to many sandwiches— will be freezing some baggies. Intrigued by the beer cheese accompanying the dizzy pig recipe online but didn’t have the time this go around.  Seeing Chuck roast on sale would be a good impetus for this fun cook any time of the year. 


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