1 onion, chopped
2 shallots or scallions, chopped
4 lbs. chuck roast
1 can beer
1/4 can beef broth, undiluted
1 1/2 tsp. salt
1 tomato, peeled and chopped or 2 tbsp. tomato paste
1 tsp. thyme
1/2 tsp. rosemary
1 tsp. dried parsley
1/4 tsp. nutmeg
1/4 tsp. pepper

Saute onion and shallots in a little oil in skillet until golden. Remove with a slotted spoon. Pat meat dry with a paper towel and brown well on all sides. Return onions and add remaining ingredients. Bring to a simmer on top of the stove, then place covered, in a preheated oven. Cook at 325 for 3 to 4 hours, until tender but not dry. Turn meat once or twice during cooking and baste occasionally.