Southern Chuck Roast

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Use a sharp knife to cut six 1-inch-long slits into the center of the chuck roast then insert 1 of the garlic clove halves into each slit.

Step 3 -In a medium bowl, add the brown sugar, the salt, and the black pepper and stir to combine.

Step 4 -Evenly rub the brown sugar mixture over the entire roast.

Step 5 -In a Dutch oven over medium heat, add the olive oil and the seasoned roast and brown on all sides.

Step 6 -Add the onions, the beef consommé, the Worcestershire sauce, the stone-ground mustard, the bay leaf, and the browning sauce to the Dutch oven and stir to combine.

Step 7 -Cover the Dutch oven and bake the roast until the meat reaches an internal temperature of 145 degrees F, about 1 hour 45 minutes-2 hours 15 minutes.

Step 8 -Transfer the cooked roast to a large serving plate and tent with foil to keep it warm.

Step 9 -Reserve the beef consommé mixture in the Dutch oven and discard the bay leaf.

Step 10 -Place the Dutch oven over medium-high heat. Add the mushrooms, the beer, and the dried thyme to the beef consommé mixture and cook, stirring constantly, until the liquid is reduced by half.

Step 11 -In a small bowl, add the cornstarch and the water and whisk until it is combined and smooth.

Step 12 -Gradually add the slurry mixture to the mushroom sauce and bring it to a boil, stirring constantly, until it is thickened, about 2 minutes.

Step 13 -Drizzle the mushroom sauce over the roast.

Step 14 -Serve the roast garnished with the fresh thyme sprigs.