Prepare the ingredients: chop the onions, garlic and carrots. Measure the beer, broth, tomato paste and herbs.
Heat olive oil in a dutch oven on top of the stove over high heat, and preheat the oven to 350 degrees F.
Once the pan is hot add the beef and brown it on three sides.
Add the onions and garlic, and brown the beef on the last side.
Remove the beef and set it aside. Reduce the heat in the pan to medium and add the carrots; cook for about 3 minutes and stir in the tomato paste and the herbs de Provence.
Add the beer and reduce the heat to low heat. Cook the vegetables in the beer and tomato paste for 5 to 8 minutes until the beer has reduced by about a quarter.
Pour in the broth, and place the meat back into the dutch oven. Cover it and cook for 2 1/2 hours. Remove the cover and cook for 15 to 20 minutes longer.
Notes
Serve beer pot roast with a side of green beans, roasted Brussels sprouts, carrots, spinach salad or roasted potatoes.Add more veggies such as potatoes, mushrooms sweet potatoes, parsnips.Refrigerate leftovers for up to 4 days.