-
Heat oven to 275
-
Combine flour with a generous amount of salt and pepper in a bowl
-
Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
-
Heat oil and butter in a Dutch oven over medium-high heat
-
Add roast and sear on all sides - about 4 - 5 minutes each side
-
Remove roast from pot and set aside on a plate
-
Remove pot from heat and turn off burner
-
Carefully add beer to the pot - it will splash and splatter
-
Add pot back to medium heat and scrape all the bits from the bottom of the pot
-
Return meat and any juices to the pot, cover with a tight lid, and transfer to the oven for 4 - 4 1/2 hours
-
Add vegetables to the pot and cook for another hour or until fork-tender