season roast with salt and pepper. Place 2 tbl of olive oil in Dutch oven, bring to seering temp. and add roast.

sear on all sides, approx 3 min per.

in a separate skillet, sautée 1 onion, 1 carrots, 1 celery, diced for braising sauce.

remove roast from pan and deglaze with beer.

add beef boullion, gravy or rue, tomatoes, water, garlic, sautéed onions, celery, and carrot.

season to taste, remember whatever your braising liquid tastes like, is how the roast will taste, so get it right before placing the roast back into the braising liquid.

cook covered on low for 6-8 hours, the longer the better. turn round roast every hour or so

45 minutes from end of boil, add, potatoes, mushrooms, remaining and large cut celery, carrots. reseason if necessary.

optional, helps bind ingredients, cuts saltyness. add cream and fold in. remove from heat.