Pulled Pepper Stout Chuck Roast Sandwich with Guiness White Pepper Sauce

Main Dish Beef Comfort Food, Grill, Sauce Gatherings, Valentine’s Day

By Tom Jackson of All Things BBQ

This Pulled Pepper Stout Chuck Roast Sandwich recipe from Tom Jackson of All Things BBQ is rich and hearty, perfect on a crusty loaf of bread or served as is on a plate. Pair it with a pint of Guinness and enjoy!

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Ingredients

Pulled Pork

Dizzy Pig Cow Lick Steak Rub, enough to cover
1 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

Guinness White Cheddar Sauce

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

Directions

Pulled Pepper Stout Chuck Roast

Preheat your cooker to 250ºF.
Rub the chuck roast with a 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 250ºF for about 2.5- 3 hours. Internal temperature should be around 150ºF, at this point. Remove the roast from the cooker.
Place the sliced onions, peppers and garlic in a half size foil pan.
Place the roast on top, and pour the Guinness Stout over the roast.
Cover pan with foil and return to cooker. You can now turn the cooker up to 375ºF 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 inch 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 on bread or as is.