Ingredients:
Recipe provided by the Certified Angus Beef brand Makes 12 servings 4 pounds Certified Angus Beef chuck roast Day One Ingredients 2 tablespoons coarse kosher salt 2 tablespoons freshly ground black pepper 2 tablespoons vegetable or canola oil 1 large onion, chopped 2 carrots, chopped 2 stalks celery, chopped 4 sprigs fresh thyme 2 bay leaves 6-ounce can tomato paste 12-ounce bottle Guinness beer (or comparable stout) 2 cups beef stock Day Two Ingredients 2 tablespoons butter 2 onions, large dice 2 carrots, large dice 2 cloves garlic, minced 1/4 teaspoon ground allspice 2 tablespoons caraway seeds 1/2 head cabbage, cored and thinly sliced 12-ounce bottle Guinness beer 2 large Idaho potatoes, peeled and cut in large dice 1-1/2 cups apple butter (11-ounce jar) 1/4 cup minced fresh flat-leaf Italian parsley

Instructions:
Day One Instructions: Season roast on all sides with salt and pepper. Put oil in a large heavy-bottom pan on stovetop over medium-high heat. When oil is hot, just as it begins to smoke, add the chuck roast to the pan. Sear for 3-5 minutes on each side; remove from pan. Add onion, carrot, celery, thyme and bay leaves to the pan and sear for 1 minute. Add tomato paste and beer and bring to a boil, scraping brown bits from bottom and sides of pan. Transfer to a slow cooker (such as a Crock Pot), add roast and beef stock, cover and braise on low until roast is fork tender, about 5 hours. Day Two Instructions: Remove roast from gelatinous liquid. Discard fat, bay leaves and thyme sprigs while reserving roasted vegetables and cooking liquid. Cut roast into 3/4-inch cubes and set aside. In a blender, puree roasted vegetables with liquid until smooth; set aside. In a large pot (at least 6 quarts), add butter, onions, carrots, garlic, allspice, caraway and cabbage. Stir over medium heat for 3-5 minutes. Add beer and bring to a boil. Stir in potatoes, reserved vegetable puree, apple butter and beef. Return to a boil, reduce heat to low and simmer 30 minutes, until potatoes become soft. Serve in large bowls garnished with fresh parsley.