1 (12-oz.

) bottle dark beer 1 medium onion, chopped 8 garlic cloves, minced 1 lemon, thinly sliced 1 cup soy sauce 3 tablespoons vegetable oil, divided 1 (3- to -lb.) boneless chuck roast, trimmed 1 teaspoon !resh coarsely ground pepper 8 carrots (about 1 1"2 lb.), diagonally sliced # $ukon gold potatoes (3 lb.), peeled and cut into eighths 2 large onions, cut into eighths 2 tablespoons cornstarch %reparation 1. &ombine beer, ne't ingredients, and 2 (bsp. oil in a large zip-top plastic !reezer bag. )dd roast, turning to coat. *eal and chill at least 8 hours or up to 2 hours. +emove roast !rom marinade, reserving marinade. *prinkle roast evenly ,ith pepper. 2. -ro,n roast minutes on each side in remaining 1 (bsp. hot oil in a large heavy-duty roasting pan over medium-high heat. )dd reserved marinade, stirring to loosen particles !rom bottom o! pan. -ring to a boil. +emove !rom heat, and cover ,ith heavy-duty aluminum !oil. 3. -ake at 3../ !or 2 1"2 hours. (urn roast, and stir in carrots, potatoes, and onions. -ake 2 more hours or until roast and vegetables are tender. (rans!er roast and vegetables to a serving platter. *kim !at !rom 0uices in roasting pan. . 1hisk together cornstarch and 1"2 cup ,ater in a small bo,l until smooth. 1hisk cornstarch mi'ture into 0uices in pan2 cook over medium-high heat 3 minutes or until thickened, ,hisking to loosen particles. 3. 4rizzle 1"2 cup gravy over roast. *erve remaining gravy ,ith meat and vegetables. &ola %ot +oast5 *ubstitute 1 (12-oz.) can cola so!t drink !or beer, and proceed ,ith recipe as directed.