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1
Preheat the oven to 275u00b0F.
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2
Cut the onion into 1-inch-thick half-moons. Quarter the mushrooms. Remove the garlic cloves from the skins and smash with the side of a knife.
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3
Set a dutch oven or oven-safe pot over high heat and add 2 Tbsp. olive oil.
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4
Place the beef on a large plate and coat on all sides with salt, black pepper and brown sugar.
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5
Add the beef to the pot. Sear for 2 minutes, without moving, until browned. Flip the beef and sear an additional 2 minutes on the opposite side. While the beef sears, prepare the vegetables.
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6
Remove the beef from the pot and transfer to a large plate.
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7
Turn the heat down to medium-high and add 1 Tbsp. olive oil to the pot. Place the onions, mushrooms and garlic in the pot to cook. Stir occasionally for 3-4 minutes or until lightly browned.
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8
Slowly add the beer (does not have to cover the roast) and gently scrape up any browned bits from the bottom. Return the beef to the pot and add the thyme sprigs.
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9
Remove the pot from the heat and cover.
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10
Move the covered pot to the middle rack of oven and roast for 3 1/2-4 hours until the meat is extremely tender and easily shredded with a fork.
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11
Check to see that pot roast is done. It's internal temperature should read 145u00b0F. Remove pot from oven or add time as needed.
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12
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the mushrooms and arrange over the roast. Serve.
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13
Pro tip: Use the juices from the pot roast as gravy for some mashed potatoes!
