.......and finished in an Instant Pot.
Smoked approx 5 lbs chuck roast seasoned with Montreal Steak Seasoning to 165 deg internal temp.
Then into the Instant Pot
Dumped a pint of Guinness Stout, TBS Worcestershire sauce, Chopped up and left in bigger chunks, 2 bell peppers, sweet onion and 3 jalapenos, seeds and all.
Closed lid on Instant Pot placed in manual and cooked for 30 minutes, then natural pressure release (NPR) for another 30 minutes.
Strained beef and veggies, shredded the beef and removed the fat/undesirable stuff. Ran the juices through a fat separator
Placed everything back into the Instant pot and placed it on saute to evaporate some of the juices.
Served on a telera roll with Muenster cheese, mayo, horse radish and a side of tots.