Beef Pot Roast

1 (3-4 lb.) Chuck Roast

1 T. cooking oil (I use coconut)

1 onion, cut into chunks

1 stalk celery cut into 1" pieces

2 Carrots, cut into 1" pieces or a small bag of baby carrots

1 bottle of beer, preferably dark

2 cloves garlic, coarsely minced

1 bay leaf

 

Dry the roast with paper towel and then season generously with salt and pepper on both sides.  Heat 1 T. of oil in a large skillet.  When oil is hot but not smoking, sear beef on both sides.  While beef is searing place vegetables in bottom of a crock pot.  Place seared beef on top of vegetables and sprinkle garlic over beef.  Deglaze the pan with the beer until slightly reduced, scraping up any brown bits stuck to the bottom of the pan.  Pour deglazing liquid over the beef.  Add a bay leaf and cook on low for 8 hrs.