>So how do you do yours?

I rub the roast (chuck or 7-blade) with spices then dredge in flour
then brown it. Liquid is half stout and half pineapple juice with a
little worceshire. I add whole (trimmed) onion, carrots, celery then
cook it. The whole onion, carrots and celery come out when they're
mushy and the meat is nearly done. Then red potatos, carrots,
turnips, whatever go in. Then cook till done.

-Zz