I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.
For our simple pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!
I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.
Smoked Pepper Stout Beef
- 4 pound chuck roast
- kosher salt
- freshly ground black pepper
- 2 large green bell peppers sliced
- 1 large red onion sliced
- 3 large jalapenos chopped
- 6 cloves garlic minced
- 1/4 cup Worcestershire sauce
- 1 12 ounce Guinness Extra Stout
- Fire up your smoker for cooking 225 - 250 F. Use a light wood such as hickory.
- Season the beef heavily with salt and pepper. Don't be shy with the pepper.
- Smoke until the beef reaches 165 F.
- Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
- Remove from smoker and let cook slightly before shredding the beef.
- Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
- Serve as desired.
Nutritional values are approximate.