1 chuck roast 1 and 1/4 tsp. Pepper divided 1 large onion 1 bottle of beer 1 c. Ketchup 1/4 c. Packed brown sugar 2 lbs. red potatoes 2 Tbsp. Olive oil 2 tsp. Minced chives (I actually chop up 1/2 of the container) 3/4 tsp. Salt divided 1/2 to 1 whole onion (white) depending on how much you like 1 lb. fresh mushrooms sliced 1/4 butter cubed 1 garlic clove , minced 1tsp. Dried rosemary, crushed 1/3 c. Dry red cooking wine Shredded cooked roast beef (as much as you want) 1 c. Of the beef gravy from the crockpot

Put thawed chuck roast in crockpot and sprinkle with 1 tsp. Of pepper. In a small bowl combine the beer, catchup and brown sugar pour over the roast. Place thinly cut onion on the roast as much as you desire. Cover and cook on low for 8-10 hours.

Later in the day, when the roast is/soon will be done, wash potatoes and cut them into 1 inch cubes. Place potatoes in a 9x13 greased baking dish, I always use my glass Pyrex. Drizzle with olive oil and sprinkle the 1/4 tsp. Of salt on the potatoes. Toss to coat all the potatoes. Bake uncovered at 425 degrees for 25 to 30 min. Or until tender, stirring occasionally.

Meanwhile, in a large skillet, sauté onions (I usually chop 1/3 of an onion) and mushrooms in the cubed butter until tender. Add the garlic, Rosemary, pepper and remaining salt; cook 1 minute longer. Stir in wine. Add desired shredded beef and gravy; heat through. Place on top of the potatoes and serve.

The hardest part of this recipe is timing. If the potatoes get done sooner then the mushrooms, I just leave them in the oven and turn off the heat. I chop the onions, so the kids have an easier time eating them. You could just slice them and sauté them with the mushrooms, which ever is easier.