3 tbsp. olive oil
4 lbs. boneless chuck roast
4 med. sliced onions
2 tbsp. flour
1 tbsp. brown sugar
1 tbsp. red wine vinegar
1 (12 oz.) can beer
1 bay leaf
1 1/2 tsp. salt
2 cloves garlic, minced

Brown meat in 1 tablespoon of olive oil on all sides. In remaining 2 tablespoons olive oil, cook onions; stirring until pale golden. Sprinkle onions with flour and cook until bubbly. Remove from heat; gradually stir in beer. Stir in brown sugar, vinegar, bay leaf, garlic and salt. Return to heat and cook; stir until it boils. Pour over meat. Bake at 325 degrees for 5 hours (covered). 45-60 minutes before done, add carrots and potatoes.