Instructions

1. 1

   Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.

2. 2

   Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.

3. 3

   Sear the meat in the skillet, browning for several minutes on all sides.

4. 4

   Remove the meat and set aside, then add the vegetables.

5. 5

   Saute for several minutes and season with salt and pepper.

6. 6

   Deglaze the pan with beer and let reduce for several minutes.

7. 7

   Add the beef back to the pan and add the thyme, stock and Worcestershire.

8. 8

   Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender.

9. 9

   Serve with steamed potatoes or crusty bread.