Pour a bit of olive oil into the pan and heat it over medium high heat. Add the roast and sear it on all sides until a dark brown crust forms.
Add the diced rosemary and sprinkle in some dried thyme. Add more salt and pepper. Unlike stock, the beer is not salty so it needs the salt. I also added a bit of beef bouillon for a more robust beef flavor.
Cover the pot and place it in a 275 degree oven. Depending on the size of your roast this can cook for 3-5 hours. My roast was a little under 4 pounds and it took 4 hours. You will know it is done when you can easily pull it apart with two forks. When it is done you want to shred the entire piece of meat.
Split some chewy rolls in half. These should be substantial rolls to hold up to the meat. Spread with garlic butter and sprinkle with Parmesan cheese. Broil until golden.
Serve these in a shallow bowl topped with the meat and spoon the juice over all of it. Such an easy recipe! You will likie these big time!
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