4-5 lb. beef chuck roast, boneless
1 tbsp. salad oil
4 med. onions, sliced
2 tbsp. butter
1 1/2 tsp. salt
2 tbsp. flour
1 (12 oz.) can beer
1 tbsp. brown sugar
1 tbsp. vinegar
2 tbsp. parsley
1 lg. clove garlic, minced

Using a heavy Dutch oven, brown meat in oil on both sides. In a separate pan, saute onions in butter until pale golden color. Sprinkle with flour and cook for 2 minutes. Pour in beer and bring to a boil stirring all the time. Then pour over the meat. Add brown sugar, vinegar, garlic and salt. Cover and simmer 2 to 2 1/2 hours or until meat is tender. Lift meat onto a hot platter, sprinkle with parsley and keep warm. Cook down pan juices with the onions until slightly thickened. Add slices roast and serve. Serves 6 to 8.