2 1/2 lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)

In a large skillet, heat 1 tablespoons of the oil and brown roast on
both sides, seasoning with salt and pepper; remove to a platter and
keep warm. Add the remaining tbsp of oil to the pan and add the
onions, cook until they just start to wilt then add the garlic. Cook
until the onions are tender, a few minutes more.

Add the bouillon cubes to the hot water and stir to dissolve; add
that to the skillet along with the beer, brown sugar, mustard, and
vinegar; stir to mix well.Pour mixture into the bottom of the crock
pot. Place roast on top of liquid, cutting into pieces if it doesn't
lay flat. Set the crock pot on low and cook for 7-8 hours.

Remove meat from crock pot and pour liquid into a pan on the stove;
heat to a boil, and mix a slurry out of the cornstarch and water;
thicken pan liquid with slurry to make a gravy. Serve gravy over meat
or with potatoes or noodles.

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