I wanted to add my experience with PSB to the thread.
I made two roasts and they were fantastic. A few comments:
-I followed the recipe as stated, except that I used 1 bottle of Negro Modelo, and 1 can of beef broth split among my two roasts, rather than using a bottle of Guiness Stout. I used Yellow onion in lieue of red.
- I sliced the onions, Bell Peppers, and Jalapenos thick to avoid any concern of them disinegrating while cooking
-next time I will use more Jalapenos. We like spicy food down here, and more jalapeno would not hurt one bit.
-When I went to pull the roast, it was still marginally too tough so I did some slicing and some pulling before the final reduction. After final reduction it was all plemty tender.
-We served them on bakery hoagie rolls with provolone. Some garnished with a horseradish mustard.
This was FANTASTIC. My vegs were not too mush or overcooked. Loved it: