Ingredients:
- 2 pounds chuck roast
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 inches large onions, sliced half moons
- 20 inches baby carrots, cut half
- 3 inches celery stalks, cut into one pieces
- 8 ounces beer
- 2 sprigs of fresh thyme
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
Course: lunch,main course,main dish,dinner