Beer Braised Beef Roast

1 whole Chuck Roast, 2 and a half to 5 pounds
Salt and Pepper
Olive Oil
Onions, peeled and sliced thick
5 cloves garlic, chopped (I didn't use that much garlic)
2 cans beer
1 tsp ground Thyme
1/2 tsp. Rosemary leaves

Heat oil in frying pan over high heat. Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Put onions and garlic in crockpot, pour in beer, and add thyme, rosemary, and salt to taste (about 1 tsp.). Add meat to crockpot and cook on low all day. I had it in for about 8 hours. Shred meat with forks and spoon juice and onions over top. Serve with very crusty bread to sop up the juice if desired.

This is a Pioneer Woman recipe that I modified a bit for the crockpot.