chuck the islander

Chuck The Islander

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CHUCK THE ISLANDER: A Slow Cooker Recipe for the World Beer Cup’s Gold Medal Islander IPA & Brewery

*A deliciously spicy chuck roast that can be made into sandwiches, burritos, tacos, or any variety of meals. 

INFO: Prep Time: 30 Minutes | Cook Time: 8 Hours | Estimated Cost: $30 | Estimated Servings: 12


1 (4 lbs chuck roast)

1 1/4 cups diced Anaheim chili peppers

1 large white sweet onion, chopped

1 Tsp ground salt

1 Tsp ground pepper

2 Tbsp Olive Oil (for skillet)

1 Tsp Chili powder

2 Tsp Garlic Powder

1 5oz bottle of Chili Garlic Cholula Hot Sauce

1 Tsp Cinnamon

1 22oz Bottle Coronado Brewing Company – Islander IPA – WBC Gold Winner

NOTE: When cutting up the Anaheim peppers, use gloves or vigorously wash your hands after handling them. Their natural oils are hot and will seep into your hands. If you touch your face, or any other sensitive area on your body after handling them, you will be sorry. TRUST ME – that is a mistake I would not wish on anyone. It burned for a good 45 minutes… just use gloves. 


Trim the chuck roast from any noticeable extra fat. Rub salt and pepper around the roast. Heat a skillet w/ some olive oil to high and brown each side of the roast, quickly. This will help seal in the moisture and flavors. 

Put the chuck roast in to the slow cooker and top it with the chopped onion and peppers. Season with the salt, pepper, chili powder, garlic powder, Cholula Hot Sauce & cinnamon. Pour entire 22oz of Islander IPA around the sides. 

Cover and cook on high for 6 hours, checking to make sure it looks awesome. There should always be beer around the Chuck. After 6 hours, reduce heat to low for 2 hours. After the full 8 hours, Chuck The Islander should be falling apart. 

Pour the excess juice into a bowl so you can see Chuck in the Slow Cooker. Use 2 forks to easily tear it apart. Once all of Chuck has been pulled, add the excess juice back in so it can be absorbed by the shredded Chuck. Let sit for an hour so the shredded Chuck can marinate and absorb. 

Use a fork or holey spoon to take out the Chuck for your sandwiches, burritos or tacos so the excess juice remains in the Slow Cooker. 

Enjoy & Cheers,