From Stop and Shop
Bake flaky biscuits from the dairy case to take advantage of the pan juices.
3 pound blade-in beef chuck roast, trimmed of all external fat
2 tsp dried thyme leaves
2 bay leaves, crumbled
2 tsp garlic, minced
1/2 tsp each salt and freshly ground black pepper
1 tbsp olive oil
1 cup beer
2 cups carrots, peeled and cut into 2
2 medium onions, peeled and cut into wedges
Pat roast dry.
Mix herbs, garlic and seasonings together in a small bowl. Rub into roast.
Heat oil in Dutch oven or large saucepan over medium-high heat. Brown roast on both sides. Reduce heat and add beer.
Heat to boiling, immediately reduce heat and simmer, covered for 1-1/2 hours.
Add carrots and onions and 1/2 cup water. Cover and continue to simmer 45 minutes or until roast and vegetables are tender.
Add salt and pepper to taste.
Complete the meal with a crisp green salad.