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Granny's Classic Roast

1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.) 
2 Tbsp. vegetable oil 
1 tsp. salt 
1/4 tsp. pepper 
3 cups thinly sliced onions (about 2 medium sized) 
3 cloves garlic, minced 
1/4 cup all-purpose flour 
1/2 cup beer or apple cider 
1/2 cup water 
1 tsp. dried thyme leaves, crumbled 

 Heat 1 Tbsp. oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove roast from Dutch oven; season with salt and pepper. 
 Add remaining 1 Tbsp. oil to Dutch oven; heat until hot. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer (or cider), water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender. 
 Remove pot roast to platter; carve into slices 

When you betray somebody else, you also betray yourself.

- Isaac Bashevis Singer