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1
Heat the oven to 300F.
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2
Heat the oil in a deep, heavy ovenproof skillet or a Dutch oven over medium-high heat.
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3
Brown the beef well, until its crusty on all sides.
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4
Transfer the beef to a plate.
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5
Add the onions, thyme, and bay leaf to the pan, along with a big pinch of salt.
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6
Cook, stirring often, until the onions have softened and reduced in volume by about half.
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7
The onions will release some of their juices, so scrape the bottom of the pan and use these juices to release any of the browned bits from the beef.
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8
Pour in the beer and water, and crumble in the bouillon cube.
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9
You might want to grind in some more pepper at this point.
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10
Rinse the mushrooms under hot water, chop them, and add them to the pot.
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11
(Dont worry that you havent reconstituted them; youll be doing that directly in the sauce for the pot roast and getting all their flavor.)
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12
Bring the sauce to a boil.
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13
Nestle the beef in the sauce, cover the pan, and slide it into the oven.
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14
Roast for 1 hour.
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15
Turn the meat over, cover the pan again, and roast for another hour, until a fork goes into the beef like buttah.
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16
;o).
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17
Put the beef on a cutting board, tent it with foil, and let it rest for 10 minutes or so.
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18
Turn the stereo down so it doesnt disturb the roasts nap.
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19
Fold a couple of kitchen towels and rest one side of the pan on them so that it is tiltedany fat will gather at the bottom of the slope.
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20
Leave the sauce to sit for a few minutes, then spoon off the fat.
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21
Most of the onions should have almost melted into the sauce.
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22
If youd like the sauce a bit thicker, put the pan over medium-high heat for a few minutes, and stir a few times.
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23
When youve got the consistency you want, turn off the heat.
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24
Stir the mustard into the sauce.
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25
Taste for salt and pepper.
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26
Slice the beef and arrange the slices on a platter.
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27
Include some of the sauce.
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28
Serve with the rest of the sauce on the side.
