Ingredients:
Suggested beer pairing: Brooklyn Brown Ale Makes eight servings 4 pounds Certified Angus Beef chuck roast 2 tablespoons vegetable oil 1 large yellow onion, peeled and cut into large pieces 3 large carrots, peeled and cut into chunks 1 large turnip, peeled and cut into chunks 4 sprigs thyme 2 bay leaves 8 black peppercorns 8 juniper berries 1 teaspoon horseradish 6-ounce can tomato paste 2 (12-ounce) bottles brown ale beer (Brooklyn Brown Ale works well) 4 cups beef stock Salt and freshly ground pepper to taste

Instructions:
Preheat oven to 175 degrees. Heat oil in heavy-bottom pan. Season roast with salt and freshly ground black pepper. Sear on all sides until brown. Remove roast from pan and set aside. Add onions, carrots, turnips, thyme, bay leaves, juniper berries, horseradish and peppercorns to pan; allow vegetables to caramelize. Add tomato paste and cook 2-3 minutes. Deglaze pan with beer and cook another 2-3 minutes. Return roast to pan, add beef stock and bring to a low simmer. Place in oven or transfer all ingredients to a slow cooker. Cook for 8-10 hours, until fork tender. Remove roast from oven and let rest 10-15 minutes. Strain vegetables, reserving liquid for sauce. Nutritional information: 583 calories; 21 grams fat; 8 grams saturated fat; 172 mg cholesterol; 29 grams carbohydrate; 9 grams dietary fiber; 50 grams protein; 1,427 mg sodium; 73 percent daily value of iron. Recipes provided by the Certified Angus Beef brand. For more information or to order, visit www.certifiedangus beef.com and follow the brand on Twitter at @CertAngusBeef or become a fan of “Certified Angus Beef brand” on Facebook.