4 slices bacon 4-5lb chuck roast 2 Tablespoons vegetable oil 1 medium onion, chopped 4 carrots, chopped 2 stalks celery, chopped 5 cloves garlic, chopped 2 cups water 2-12 oz gf beers 1/8 cup gf beef broth 1/4 cup gf Dijon mustard 1/4 cup molasses 4 sprigs sage 6 sprigs thyme 4 sprigs parsley 1-1/2 lbs onions, cut into 1" pieces 1-1/2 lbs carrots, cut into 1" pieces 2 lbs potatoes, cut into 1" pieces
Pre-heat oven to 375 degrees F. Add bacon to a large dutch oven and fry over medium-high heat until browned. Remove to a plate and chop. Brown roast in the bacon fat until browned on all sides. Remove to a plate. Add vegetable oil to pot over medium-high heat. Add onion, carrot, celery and garlic, stirring and cooking until vegetables are soft and beginning to brown. Add water, beer, broth, mustard, molasses and herb sprigs. Stir and bring to a boil. Add bacon and roast and cover pot. Transfer pot to oven and roast for 2 hours. Add onion, carrots and potatoes to pot and cook for 30 more minutes or until vegetables are tender. Serve roast with vegetables and sauce.