•1/4 pound bacon
•5 pounds chuck roast
•1/4 cup vegetable oil
•1 cup chopped onion
•1-1/2 cups chopped carrot
•2 stalks celery, chopped
•5 cloves garlic, chopped
•1 quart water
•2 (12-ounce) bottles Stout
•2 (12-ounce) bottles lager
•1/8 cup beef bouillon granules
•1/2 cup Dijon mustard
•3/4 cup molasses
•6 sprigs fresh sage
•6 sprigs fresh thyme
•4 sprigs fresh parsley
•1-1/2 pounds turnips, roughly diced
•1-1/2 pounds carrots, roughly diced
•1-1/2 pounds rutabagas, roughly diced
•2 pounds potatoes, peeled and roughly diced
•Garnish: Fresh rosemary, thyme and sage sprigs Cook bacon over medium heat in large oven-proof pot until fat has rendered, 3 to 5 minutes. Remove bacon, chop and set aside. In a separate pan, brown roast on all sides in the vegetable oil. Add onion, carrot, celery, and garlic to To the bacon fat in the pan . Cook until soft and lightly browned. To the cooked vegetables, add water, beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a boil and place meat in pot with vegetables. Cut a piece of parchment paper to fit over the pot and place it on top of mixture. Cover pan tightly with foil. Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then skim fat. Remove roast and set aside. Simmer turnips and remaining vegetables in cooking liquid until tender. Serve as sides with roast.