-
1
In a large deep skillet, heat 1 tablespoon each of the butter and olive oil over medium-high heat.
-
2
Season the roast generously with salt and black pepper.
-
3
Add the roast to the skillet, and cook until richly golden brown and seared on all sides, about 15 minutes.
-
4
Pour in the beer and deglaze, scraping up the bits from the pan, about 3 minutes.
-
5
Transfer the roast and beer to a slow cooker.
-
6
Add the onions, garlic, beef broth, liquid aminos, and bay leaves to the slow cooker and cover and cook on high for 4 hours or on low for 8 hours.
-
7
In the final 20 minutes of cooking, turn the cooker to low and add the kale.
-
8
Cover and cook for 20 more minutes until the kale is bright green and tender.
-
9
Transfer the meat to a cutting board, cover with foil and keep warm.
-
10
Pour the contents of the sauce into a colander set over a heatproof bowl and discard the bay leaves.
-
11
Transfer the kale and onions to a bowl and keep warm.
-
12
Skim the fat off the surface of the sauce.
-
13
In a small bowl combine the flour and 1 tablespoon of room temperature butter together until a smooth paste forms.
-
14
In a medium saucepan, bring the cooking liquid to a boil and whisk in the butter paste, whisk until the gravy is thickened, about 8 minutes.
-
15
Slice the meat and arrange on a large platter.
-
16
Scatter the kale and onions around the roast and pour the gravy over the top.
-
17
Serve with buttered egg noodles and horseradish.
