Pepper Stout Chuck Roast in Dutch Oven

Buckwoody Egger

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. 

WeberWho

Looks awesome!

EggNorth

Great looking cook.  I find over the top is the best way to go.   Nice to see the BGE feet in use, I use mine all the time, for a spacer.

joshpounds90

Looks great! Solid cook. A good chuck is one of my favorites. Might even like it better than pulled pork!

lousubcap

Great cook right there.  Nailed it.  Congrats.  

Stormbringer

So that’s what chuck roast is. Nice one. 

alaskanassasin

Ohh hell yeah 

johnmitchell

Excellent 

smbishop

Perfect way to spend the afternoon.  Great looking cook, thanks for sharing!

Langner91

Doing this tonight.  I can't wait for some tacos made from it!

nolaegghead

caliking

Fvck, dude. That looks fantastic!