This is a great meal to prepare ahead of time when you have errands to run. It can cook in less than 5 hours but the slower and longer it cooks the more tender it becomes.Preheat oven to 275 degrees F. This is the cast iron oval pot that I cooked it in.
If you partially freeze roast, it makes it much easier to cut into cubes. Cut partially frozen roast into medium size cubes, removing excess fat, but leaving some so meat will not be dry.
Place cubes of meat evenly spread out onto a large platter.
Assemble the spices needed for the meat.
Measure all the spices into a small bowl and then blend together before adding to meat.
Liberally sprinkle seasoning over meat, turning as you season, to coat all sides with spices.Spray inside of Dutch oven with cooking spray.
Cut each onions into 8 wedges, and place most in bottom of dish. Reserving a few for the top.
Measure out 1 cup of all purpose flour, and sprinkle over meat liberally to coat on all sides. Turn meat to coat on all sides.
Add the seasoned meat cubes on top of onions, and add any excess flour left in platter.
Add cut celery to top of meat and the remaining wedges of onions. Add the bay leaves.
Pour the 2 bottles of Beer over over meat. Cover with lid.
Place in preheated 275 degrees F. oven, and cook for 5 hours or to your desired tenderness. I allowed mine to cook the 5 hours while I was out on errands.
Peel carrots, and cut on an angle, add to a medium sauce pan and cover with water and cook till tender, then add to pot of cooked roast beef.
Serve with Mashed Potatoes, adding gravy over potatoes if desired, and garnish with chopped green onion tops. Serve with your favorite Bread sticks or other bread, & enjoy.