Or stout braised pot roast, depending on what kind of dark beer you have languishing in the back of the fridge.
This pot roast turned out better than any roast I have done before; something approaching the platonic ideal of the pot roast. Make it for your in-laws. They will love you forever. It's that good.
2 lbs. chuck steak (often conveniently labeled 'pot roast'), trimmed of excess fat
1 bottle (12 oz.) porter, stout, or other dark and flavorful beer
1 large onion, sliced
a couple of large carrots, peeled and sliced
8 oz. mushrooms
1/2 t. dried rosemary
1 T. dark brown sugar
Salt, pepper, olive oil for searing roast
Slice veggies and put them in the bottom of a large crock pot.
Sprinkle both sides of roast liberally with salt and pepper; heat up a large skillet with some olive oil it until the oil shimmers. Sear both sides of the roast (2-3 minutes a side should do)-- this step is mostly cosmetic, but it caramelizes the outside of the meat and keeps you from eating greyish brown pot roast later.
Place roast on top of veggies; sprinkle top with brown sugar and rosemary. Deglaze the pan with some beer, scraping up the brown bits from the pan, and pour it into the crock pot over the roast. Pour the rest of the beer over the roast, cover, and cook on low (200 degrees) for 10-12 hours or high (300 degrees) for 5-6.
Slice meat and scoop out veggies. Serve with mashed potatoes and horseradish on the side, or better yet, horseradish mashed potatoes. Ladle the sauce left in the pot over everything.
Note on cooking with crock pots: this is ideal for meat that would otherwise be tough; done in a slow cooker, it's fork tender. However, you do not need to cover everything completely with liquid-- the idea is to braise it slowly in a moist heat, not boil it for 12 hours.