4 pounds Certified Angus Beef ® chuck roast

2 teaspoons salt

1 teaspoon pepper

1 tablespoon vegetable oil

1 large onion, cut into chunks

3 carrots, peeled and cut into chunks

4 sprigs thyme

2 bay leaves

6 ounces can tomato paste

1 bottle of brown ale

1/2 cup German mustard

4 cups beef stock

1 small head of red cabbage, cut into ribbons

Preheat oven to 275°F135°C. Season chuck roast on all sides with salt and pepper.

In a Dutch oven, heat oil over medium-high heat and sear roast, about 3 minutes per side. Remove roast from pan and set aside. Turn heat to medium and add onion, carrot, thyme, and bay leaves. Sear for 3 minutes, stir in tomato paste, and cook for 2 more minutes.

Stir in beer, scraping the pan bottom to “deglaze”. Bring to a boil, reduce heat to low, and simmer for 2 minutes. Stir in mustard and beef stock, return roast to pan, and cover with lid.

Place in oven and braise for 4 hours. Top roast with red cabbage and braise an additional 1 hour or until cabbage has softened and roast is fork tender.