1-Getting started with this recipe is simple and fun, beginning with preheating your oven to 275 degrees Fahrenheit. First, heat 3 tablespoons of olive oil in a large Dutch oven over high heat to get that perfect sear. Season your 2 1/2 to 5 pounds whole chuck roast generously with salt and pepper, then sear it for about 2 minutes on each side until it’s deeply browned, locking in all those juicy flavors.

2-Next, reduce the heat to medium and add the 4 whole onions peeled and thickly sliced, along with the 5 cloves of chopped garlic, stirring for about 30 seconds to release their aroma. Pour in the 2 cans of beer, then mix in 1 teaspoon of ground thyme, 1/2 teaspoon of rosemary leaves, and about 1 teaspoon of additional salt to taste for a balanced flavor. Return the beef to the pot, making sure it’s submerged in the liquid, cover with a lid, and pop it into the oven.

3-Cook for 2 1/2 to 3 hours until the meat is fork-tender and shreds easily this is where the magic happens. Once done, take the beef out and shred it using two forks for that perfect pull-apart texture. Serve it topped with the onions and cooking juices, ideally with crusty bread to soak up every bit, and enjoy alongside sides like mashed potatoes or a spinach salad.