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Pickapeppa Roast

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  • 1 (3- to 4-pound) beef chuck roast or Boston butt pork roast
  • Scant amount olive oil
  • 1 (5 ounce) bottle Pickapeppa sauce
  • 1 (7 ounce) bottle beer
  • 4 cups brown gravy


  1. Heat oil in large skillet on the stove top over medium-high heat. Brown meat on all sides.
  2. Put roast into slow cooker. Add Pickapeppa sauce and beer to skillet. Stir to deglaze and cook off some of the alcohol.
  3. Add brown gravy and stir well.
  4. Pour sauce over roast and cook on LOW for 6 to 8 hours.

Yield: 4 to 6 servings