1This 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.
2If 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.
3Place cubes of meat evenly spread out onto a large platter.
4Assemble the spices needed for the meat.
5Measure all the spices into a small bowl and then blend together before adding to meat.
6Liberally sprinkle seasoning over meat, turning as you season, to coat all sides with spices.Spray inside of Dutch oven with cooking spray.
7Cut each onions into 8 wedges, and place most in bottom of dish. Reserving a few for the top.
8Measure out 1 cup of all purpose flour, and sprinkle over meat liberally to coat on all sides. Turn meat to coat on all sides.
9Add the seasoned meat cubes on top of onions, and add any excess flour left in platter.
10Add cut celery to top of meat and the remaining wedges of onions. Add the bay leaves.
11Pour the 2 bottles of Beer over over meat. Cover with lid.
12Place 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.
13Peel 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.
14Serve 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.