Ale Roast With Vegetables and Thyme

• 5 lbs chuck roast, bone in
• 1 tablespoon sea salt
• 1 tablespoon ground pepper
• 4 tablespoons olive oil
• 3 large onions, halved and sliced
• 1 shallot, minced
• 1 lb baby carrots or 4 large carrots, thickly sliced
• 3 bay leaves
• 5 fresh thyme sprigs
• 1 (12 ounce) bottle ale (Sierra Nevada or your favorite)
• 3 cups beef stock
• 2 tablespoons instant coffee
• 14 cup freshly chopped flat leaf parsley, for garnish

1. Season roast with sea salt and pepper on both sides.
2. 2.
3. In a large skillet, sear all sides of the roast.
4. 3.
5. Place onions in the bottom of a crock pot and put the roast on top.
6. 4.
7. Add carrots, then potatoes.
8. 5.
9. Add bay leaves and fresh thyme sprigs.
10. 6.
11. Pour ale and beef stock over top.
12. 7.
13. Add instant coffee.
14. 8.
15. Cover and cook on low for 7 hours.
16. 9.
17. Remove and plate the roast and vegetables.
18. Spoon au jus over the meat.
19. 10.
20. Serve and enjoy!

chuck roast, salt, ground pepper, olive oil, onions, shallot, baby carrots, bay leaves, thyme, sierra nevada, beef stock, instant coffee, flat leaf parsley

Taken from www.food.com/recipe/ale-roast-with-vegetables-and-thyme-521505 (may not work)