Experience a flavorful and comforting meal with our Pulled Pepper Stout Chuck Roast & Guinness Cheese Sauce. This recipe will tantalize your taste buds with its zesty, smoky notes from the pepper stout and creamy, robust richness from the Guinness cheese sauce.
Pulled Pepper Stout Chuck Roast and Guinness Cheese Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
6 hours 20 minutes
Calories
928
With savory flavors galore, this recipe is sure to be an at-home dinner favorite!
Ingredients
-
Dizzy Pig Cow Lick Steak Rub
- 4 lbs boneless chuck roast
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large sweet onion, sliced
- 5 cloves of garlic, sliced thin
- 12 oz Guinness Stout
- 1/2 cup onion, minced
- 2 cloves garlic, minced
- 4 tbsp butter, divided
- 1/4 cup all purpose flour
- 1 cup half and half
- 11 oz bottle of Guinness Stout
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 lb white cheddar cheese, grated
- salt and pepper
Guinness White Cheddar Sauce
Directions
- Preheat your cooker to 250°F. Rub the chuck roast with light coat of mustard to allow the rub to adhere. Cover the surface of the roast with Dizzy Pig Cow Lick Steak Rub. Smoke at 250°F for about 2.5- 3 hours. Internal temperature should be around 150°F, at this point.
- Remove the roast from the cooker. Place the sliced onions, peppers and garlic in half size foil pan. Place the roast on top. Pour the Guinness Stout over the roast. Cover pan with foil and return to cooker. You can now turn the cooker up to 375°F to expedite the process. Cook the roast until the meat can be shredded/pulled with a fork, about 3 hours. Serve on a bun or baguette with Guinness White Cheddar Sauce.
Guinness White Cheddar Sauce
- Heat a 12" Lodge Logic Cast Iron Skillet over medium heat. Melt one tablespoon of butter in the skillet. Add the onions. Cook until translucent, about 5 minutes. Add the garlic. Cook about one minute. Add the remaining butter. Allow butter to melt. Add the flour. With a whisk, stir continuously for about 3 minutes.
- Slowly add the half and half, continuing to stir. Do the same with the beer. Whisk out any lumps. Add the Worcestershire and mustard. A handful at a time, whisk in the cheese until it is all incorporated/melted. Season with salt and pepper. Serve warm.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Nutrition
Nutrition
- Serving Size
- 12.23 oz
- per serving
- Calories
- 928
Amount/Serving
% Daily Value
- Carbs
- 13 grams
- Protein
- 63 grams
- Fat
- 66 grams
- Sodium
- 584 milligrams
