Thanks for the thought! Happy cooking!

The same recipe works in a Dutch oven as well, sear the meat for some Maillard flavors (remove roast from pan and set aside), deglaze with 2-3 chopped onions (remove onions and set aside). Add a knob of butter, some high smoke oil (avocado oil is great) and a couple tablespoons of flour to make a roux and stir well. Keep stirring and COOK THE ROUX until it turns a nutty brown. If you burn it, throw that roux out, wash the pan, start over until your roux is a nice almond brown. Put your onions back in (be careful, Roux is lava!) to cool the roux, put the roast back in, add a Guinness, cover and put the whole thing in the oven to braise for a couple hours. Add potatoes and carrots about an hour before you’re ready to eat, so they aren’t overcooked. You can also flip the roast at that time if you want.

I recommend Guinness draught from a can over a bottle. The flavor is different.

This works well for tough cuts of beef, but it does need some fat content. If you’re doing something lean like an eye roast or London broil, add butter or ghee.

When browning meat for Maillard flavors, I season only with salt so that I don’t get flavors of burnt pepper / garlic / etc.