1 approximately 3 pound blade-in beef chuck roast, trimmed of most external fat

Salt and freshly ground pepper

1/2 pound freshly sliced mushrooms, optional

8 cloves garlic, chopped

1 (14 1/2 ounce) can stewed tomatoes (salt-free recommended)

1 cup beer

1 package dry onion soup mix

2 tsp. dry Italian herbs

1/2 tsp. cumin (optional)

Preheat oven to 350 degrees. Sprinkle salt and pepper on both sides of roast. Arrange 1/2 of the sliced mushrooms on the bottom of a large baking dish; add meat and remaining mushrooms. Combine garlic, tomatoes, beer, soup mix and spices; pour over meat. Cover with foil, and bake in center of oven until tender, about three hours. Remove foil and bake an additional 15 to 20 minutes, or until tomato mixture begins to brown.

Serving Suggestion: Excellent with mashed potatoes, a green vegetable and apple pie a la mode.