Got a four-pound chuck roast taking up room in your freezer? Feed the whole family with an easy list of ingredients and barbecue brilliance. You’ll find your list of ingredients and directions below the video.
- 1 chuck roast (4-6 pounds)
- 2 tablespoons salt
- 2 tablespoons pepper
- 3-4 whole jalapeno peppers
- 1 yellow pepper
- 1 orange pepper
- 2 green peppers
- 1 red pepper
- 6-8 cloves of garlic
- 2 large sweet onions
- 1 bottle of your favorite stout beer
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup honey
- 3 tablespoons Worcestershire sauce
First, prep and clean your grill and preheat on high. Cover your roast with salt and pepper and then grill each side of the roast for 5 minutes with the cover open.
Turn down the heat to low-medium (until temperature reaches 300 with lid closed) and grill the roast (with the lid closed) until the internal temperature of the meat reaches 165-degrees (2-3 hours).
While the roast cooks, it’s time to prep your veggies and place them into an aluminum roasting tin.
Once the roast reaches 165-degrees, place it on top of the vegetables in the roasting tin and pour the beer over the roast and veggies. Cover tightly with alumni foil and return to the grill for 3 hours.
Using two forks, pull the tender beef and mix well. Next, add the ketchup, Worcestershire sauce, honey, brown sugar, pepper, and apple cider vinegar and stir well.
Return the tin to the grill uncovered for another 30 minutes.
Scoop a heaping helping onto a bun or roll and enjoy.
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