For the roast:

1. Preheat oven to 250 degrees.
2. Season chuck roast with salt, pepper, garlic, & onion powder. Set aside.
3. Warm a large Dutch oven over medium heat, add oil, and begin to sear onions.
4. Remove onions after a good color is formed. Add in carrots and cook for 5 minutes.
5. Remove carrots, add more oil if needed, then sear all sides of roast, about 3 minutes per side.
6. Remove roast and deglaze the pan with Christmas Ale.
7. Once done, add back in the roast. Top with onions, carrots, garlic, thyme, rosemary, bay leaf, and enough beef broth to cover the roast.
8. Transfer into the oven and let cook for 4 hours. When roast pulls apart with a fork, it’s ready!
9. Gently shred and serve alongside a Christmas Ale!

Make it a sandwich:

1. Raise oven temperature to 350 degrees.
2. Slice French bread in half. Onto one side, spread onions, add half the cheese and a scoop of pot roast. Top with the remaining cheese and the other piece of bread.
3. Bake at 350 until cheese is melted, about 10 minutes.
4. Slice into 2-inch portions and serve with heated broth or au jus. Best when paired with a crisp light beer like Cold Rush Premium Light Lager.

Recipe and Photo by Graham Russell, aka @CookingWithCarl. Check out his recipes on Instagram, TikTok, and Lemon8, including Texas Toast Chili Boats featuring Oktoberfest and Smoked Cheesy Meatballs featuring Midwest IPA!