2 Tbsp Olive Oil
Coarse Sea Salt
Fine Ground Black Pepper
4 Lbs Chuck Roast, trimmed of fat
1 large onion, finely chopped
2 cloves garlic, minced
12 oz (1 Bottle) German Beer
1 Cup Low-Sodium Beef Broth
2 Cups Stewed Tomatoes
1-1/2 tsp Sherry Vinegar
2 Bay Leaves
1/2 tsp Ginger Powder
3/4 tsp Ground Sri Lankan Cinnamon
2 Tbsp White Sugar
2 Cups Egg Noodles Or Spaetzle, cooked
Heat oil over medium-high heat in large Dutch oven. Season the chuck roast generously with salt and pepper. When oil is so hot that it is shimmering, sear meat in the oil on all sides. Reduce heat to medium, and add onion and garlic. Continue cooking for 3 minutes to soften and brown the onion and garlic, stirring to prevent burning.
Pour in beer, broth, tomatoes and vinegar. Add ground bay leaves, ginger, cinnamon, sugar, 1/2 teaspoon black pepper and 1-1/2 teaspoons salt. Stir to combine and bring broth to a boil.
Reduce heat to low, cover and simmer until meat is fork-tender, about 2-1/2 to 3 hours.
Remove meat from pot and allow to rest on cutting board for 10 minutes.
Meanwhile, skim fat from sauce and reduce on stovetop until slightly thickened.
Tear, slice or shred meat into chunks and serve alongside noodles or spaetzle, drizzled with pan gravy.