Oil the grids and preheat your grill to high.
If the beef roast has a fat cap, score the cap in a diamond pattern down to the meat. Combine all the spices in a dish and coat the roast on all sides.
Sear the beef roast on all sides until the outside has a nice caramelized coat, and some nice sear marks. While the roast is searing, pour any remaining spices into a dutch oven or a roasting pan.
When you have seared the beef on all sides, move it to the dutch oven. Turn your grill down to med-low or around 300°F, preparing for indirect grilling. Pour the beef stock and ¾ of a can of beer over the roast.
Cover the roast well and place the beef roast onto the grill over the “off” side of the grill to roast for 3 hours.
When the beef is done, remove it to a heat proof dish and shred.
Pour the remaining braising liquid into a sauce pot and bring it to a boil. Remove any beef fat that floats to the top, save this in the freezer, it will come in handy.
Simmer the braising liquid and add the molasses, ketchup, steak sauce, vinegar, and brown sugar. Simmer the sauce until thickened.
Once the sauce is thickened to your liking pour it over the shredded beef.
Serve the shredded beef on a warmed or toasted sourdough roll with your favourite sandwich toppings, try some Autumn Slaw to go alongside it as well.