My humble attempt. I do not have some money shots but... Was only able to find a 2.2 pound roast but wanted to try this cause it sounds great. Coated the roast with pepper and salt and put in fridge for 4 hours.
Started PBC and left lid off while coals were starting. Must have been about 400 in there, hotter than I wanted. Put in roast. After about an hour it was 165 internal. The most amazing thing was it was a great shade of dark red with a nice little crust on it. Juices pooling on top. Since I was between cooking and painting my living room, I did not get a picture.
While that was going I prepped 2 1/2 peppers, 1 1/2 onions. 1 jalapeno in pan. Added 1/4 cup worcestershire and a bottle of Guinness. Put the cooked roast on top, covered pan with foil, put pan in PBC at about 350.
IN order to ensure I had a good batch of Guinness, I had to have one before I committed the roast to the pan.
Result (this was after I removed enough for 2 sandwiches) is a really nice, tender, no real fat batch of beef and the sauce is amazing. I served both on pieces of Italian bread with some provolone melted on sandwich in broiler. No money shot of sandwiches with melted cheese... I had horseradish mayo on mine, the wife just spooned more juice. She does NOT drink any kind of beer or ale, and is super fussy about fatty meat. She loved it. I will make this again.