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1
Rub roast with garlic powder and pepper; wrap in plastic wrap and refrigerate for several hours.
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2
Pour beer into a bowl and set aside so beer flattens.
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3
Preheat oven to 350.
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4
Brown roast on both sides in olive oil; salt to taste.
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5
Place celery and onion slices in bottom of a deep roasting pan.
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6
Place browned roast on top of vegetables and add beef broth until it reaches almost to top of roast but not over it.
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7
Cover pan and place in preheated oven for 1 hour.
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8
Now rinse chicken in cold water and pat very dry inside and out with paper towels.
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9
Mix butter, Worcestershire, garlic powder, and paprika; rub all over chicken.
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10
After roast has cooked 1 hour, remove pan from oven.
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11
Lay chicken on top of roast, pour the flat beer in, and return pan to oven.
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12
Roast for another hour, uncovered.
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13
No need to baste.
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14
Check chicken with meat thermometer to see that it has reached 165-170.
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15
Transfer chicken and beef to warm serving platter; place roasting pan on stove top over high heat to bring juices to a boil stirring constantly.
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16
Dissolve cornstarch in water and gradually whisk into juices until mixture thickens to where you like it.
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17
Simmer for 4 to 5 minutes.
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18
Remove from heat and strain into gravy boat.
