2# Beef chuck, trimmed and tied
32oz Lager style beer
6 Spanish onions, sliced
10 cloves garlic, quartered
0.5T Porcini powder or 0.5# Fresh mushrooms
Bay leaf
Dried hot pepper (if desired)
Preheat oven to 350F. Season roast with kosher salt and brown on all sides in a Dutch oven over medium heat using a minimal amount of oil. Remove roast and put on a plate to collect juices. Add onions, garlic and mushrooms to Dutch oven. Be patient and allow vegetables to caramelize, scraping up brown bits on the bottom of the pan. Once a thick fond forms on the bottom of the pan deglaze with beer while scraping with a wooden spoon. Put roast with juices, bay leaf and dried chili into pan making sure the roast is covered at least halfway with liquid. Cover with a tight fitting lid and put into oven. Braise in the oven for at least 2 and a half hours until chuck is fork tender. Remove from oven and allow meat to cool in liquid. Reduce liquid if necessary to a sauce-like consistency.
