Beer-Braised Pot Roast

Brown the meat and aromatics:

Set a rack on the lower third of the oven and heat the oven to 300°F. Select a 5- to 6-quart Dutch oven with a tight-fitting lid. Cut a large single-layer square of cheesecloth, and rinse it to remove any loose fibers. Spread the cheesecloth flat and pile the garlic, sage and peppercorns in the center. Gather the edges to form a pouch and tie tightly with kitchen twine. Set aside. Tie the roast into a snug shape with twine, pat it dry with paper towels, and season with salt and pepper. In the Dutch oven, heat the vegetable oil over medium-high heat. Brown the meat thoroughly on all sides, turning with tongs, about 5 minutes per side. The meat should sizzle but not scorch; adjust the heat accordingly. Transfer the meat to a large plate.

Lower the heat to medium, add the bacon, and cook until just browned and beginning to crisp, 5 to 8 minutes. Remove the pot from the heat. With a slotted spoon, transfer the bacon to the plate with the beef. Spoon 2 Tbs. of the fat from the pan into a small dish and discard the rest.

Evaluate the drippings on the bottom of the pot. They may be very dark, almost black, but if there are any scorched bits, wipe these out with a wadded paper towel (if in doubt, taste a fleck; as long as it doesn't taste acrid, it's fine). Return the pot to medium heat and add the 2 Tbs. reserved fat. Add the onions, season with salt and pepper, and cook until they start to soften, about 5 minutes.

Deglaze and braise:

Tip: If your pot doesn't have a tight lid, cover the pot tightly with heavy-duty foil, crimping it well over the edges.

Make a sauce from the braising liquid:

Tip: Chuck roast comprises several different muscles, so you may want to pull apart the various pieces with your hands before carving, then slice each piece across its grain.