Source: Baton Rouge Advocate - 2/20/03 - Leah Morgan

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

Heat oil in large skillet on the stove top over medium-high heat. Brown meat on all sides. Put roast into crockpot. Add Pickapeppa sauce and beer to skillet. Stir to deglaze and cook off some of the alcohol. Pour sauce over roast and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

Review by GayleL: I made this tonight and it is wonderful. I altered the recipe somewhat...It was so spicy hot. I added 4 cups of brown gravy to it and it made it just right. DH said it could have been a bit spicier. He probably would have loved it just like it was. The gravy was great with mashed potatoes.