Try this too:
Yankee Pot Roast
2 to 3 tablespoons Bertolli Extra Virgin Olive Oil
2 to 3 lb boneless chuck shoulder (serves 4 to 6)
1 six-pack, 12 oz Guinness Stout
4 to 6, 12 oz cans beef stock
6 large sliced carrots
6 large cut stalks of celery
12 pearl onions
½ stick of butter
Flour
Into a Dutch oven heat up 2 to 3 tablespoons of olive oil and put a large boneless chuck shoulder (Size is based upon 8 oz serving per person). Brown the meat nicely on both sides. To the pot add a 60/40 mixture of beef stock and Guinness Stout. Use enough liquid to completely submerge the roast. Add 12 pearl onions to the mixture. Cook the roast for 2.5 to 3 hours. In the last 45 minutes of cooking add cleaned and cut carrots and stalks of celery. The pieces should be at least 3 inches long. Cook until desired doneness. Remove all ingredients from the pot to make gravy. Cover with foil and keep hot. The meat should be falling apart at this time and very tender. Continue to simmer the liquid in the pot. Prepare a roux (1/2 stick of melted butter and flour mixed). Slowly add the roux to the simmering juices and stir. Add more or also add Gravy Master for thicker gravy. Salt and pepper to taste. While the roast is cooking you should prepare mashed potatoes, as you like. Now for serving place a portion of meat, vegetables and mashed potatoes in a large soup bowl for each serving. Liberally add the finished gravy to each serving. Serve with a nicely chilled Cabernet Sauvignon or Merlot and fresh hot bread and butter. Great for a snowy or cold day.
I made a pot roast in the crock pot today, wish I had seen one of these recipes first. Mine was dry. Yes, dry even in the crockpot. I normally do a beef burgundy version but was tired.