- beef chuck roast
1 (3-4 pound) Barham Family Farm Beef Chuck Roast
2 tablespoon canola oil
4 carrots, peeled and cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
1 medium yellow onion, cut in quarters
1 bag small Yukon gold potatoes, halved
2 tablespoons Helga's hot mustard
2 tablespoons Barham Family Farm Monterrey steak seasoning
1 (12-ounce) can Blip Roasters Easy Drinkin' Crisp Yard Beer
1 cup beef stock
Salt and pepper
Pat chuck roast with a paper towel to remove excess moisture.
Heat oil in a large cast-iron skillet and sear meat on all sides until medium-brown.
Place carrots, celery, onions and potatoes in the bottom of slow cooker. Lay seared meat over the top. Season with mustard, seasoning. Pour in yard beer and beef stock. Cook roast on high for 4 to 6 hours, until tender. Skim fat off the top, shred and season with salt and pepper to serve.