24 hours b4 cooking roast season liberally with salt, pepper, garlic and onion powder. Wrap with plastic wrap and put in fridge

Take meat out of fridge about 45 minutes to come to room temp

Place meat into pot. Cover with onions and garlic and thyme

Pour in beer, and worcestershire sauce and crumble the boullion cubes into the pot.

Cook on low 8 to 10 hours or til it pulls apart.

Once roast is done you can add flour to thicken or leave as aujus