place 3 tablespoons of olive oil in Dutch oven, bring to seering temp.

season roast with salt, pepper, cayan (optional), Cummin. Do not use garlic yet. Sear in Dutch oven on all sides till brown approx 3 minutes per side.

While roast is seering, chop onion, dice 1 carrots, dice 1 celery. Sautée in skillet with tbl spoon olive oil, salt and pepper.

remove roast, deglaze with 1/2 cup of beer. when done add rest of beer, sautéed veggies, Tomatoes, brown gravy, boullion, and water.

because of sodium content in other ingredients, be careful when re seasoning the braising liquid. Add garlic, and other seasons to taste. remember that whatever you braising liquid tastes like, is how the roast will turn out, so taste before putting the not fully cooked roast back in.

bring dutch oven to boil and reduce heat to simmer. turn roast once per hour. MIN. 6 HOURS. The longer the better.

45 minutes from end of cook time, add potatoes, large cut celery, large cut carrots. you can certainly add whatever veggies you want, this is just basic.

(OPTIONAL) when cook time is finished, turn off heat, add 1/4 cup of tempered cream gently fold in as roast should be falling apart.