Mom’s Pot Roast

Directions

1. 1
   Generously season the roast on all sides with salt and pepper.In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side.
2. 2
   Transfer to a plate.
3. 3
   Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. Crumble in the bouillon cube, and stir until dissolved.
4. 4
   Add the sliced onions, then gently nestle the browned roast on top (it will probably look as if there isn’t nearly enough liquid at this stage, but don’t panic – the onions will eventually cook down and release their juices, creating the perfect roast-to-gravy ratio).Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours or until the beef is fork-tender, turning the roast over midway through the cooking process. Adjust seasoning with more salt and pepper to taste, then carve into slices across the grain and serve with a big mound of mashed potatoes.