Ingredients:

• 6lb. boneless chuck roast
• 2lb. carrot, diced
• 2lb. onion, diced
• 2lb. celery, diced
• 2lb. mushrooms, chopped
• 1/2 cup all-purpose flour 
• 32oz tomato, canned
• 32oz Shiner Bock beer
• 48oz beef stock
• 1oz rosemary, fresh
• 1oz thyme, fresh
• 4lb. baby Yukon gold potatoes
• 3 tbsp Ron's Screamin' Pig Rub
• 1 tbsp Ben's Heffer Dust

Instructions:

• Pre-heat recteq to 275℉.
• Add the carrots, onions, celery, and mushrooms to a large roasting pan.
• Season the chuck roast liberally with Ron's Kickin' Espresso Joe Rub.
• Add the seasoned chuck roast to a roasting rack and place over the vegetables.
• Cook for 3 hours, then place the beef on a cutting board.
• Increase the temperature to 400℉ and add the flour to the roasted vegetable mixture, stirring well to create a roux.
• Add the Shiner Bock, tomatoes, and beef stock.
• Cut the beef in large cubes and add into the braising liquid.
• Cook for 2 hours, add the Yukon gold potatoes, and continue to simmer for an additional 30 minutes until the beef and potatoes are tender.