3 pound blade-in beef chuck roast, trimmed of all external fat

2 tsp. dried thyme leaves

2 bay leaves, crumbled

2 tsp. garlic, minced

1/2 tsp. each salt and freshly ground black pepper

1 Tbsp. olive oil

1 cup beer

2 cups carrots, peeled and cut into 2

2 medium onions, peeled and cut into wedges

Pat roast dry. Mix herbs, garlic and seasonings together in a small bowl. Rub into roast. Heat oil in Dutch oven or large saucepan over medium-high heat. Brown roast on both sides. Reduce heat and add beer. Heat to boiling, immediately reduce heat and simmer, covered for 1-1/2 hours. Add carrots and onions and 1/2 cup water. Cover and continue to simmer 45 minutes or until roast and vegetables are tender. Add salt and pepper to taste.