Beer-Bacon Chuck Roast * 3-4 pound chuck roast * 2 -3 large onions * 8 - 10 slices or up to 1/2 pound bacon * 2 tablespoons German (or any whole grain) mustard * 1 can of beer * Beef or Chicken Stock or water as needed [see directions] * Salt and pepper to taste. Pre-heat oven to 350. Peel onions and cut into large chunks. Place in food processor with bacon and chop fine. Heat a large dutch oven, and put bacon/onion mix in hot pan. Cook until onions are soft, even a little golden. Move mixture to the edges of the pot. Salt and pepper roast. Brown on both sides in the pan, 4-5 minutes a side (medium to medium high heat works best for the onions and the meat). Add entire can of beer. Add chicken or beef stock (or water) so that liquid comes up 1/2 way on the meat. Stir the onions and bacon into the liquid. Bring to a boil on the stove top. Once it comes to a boil, cover tightly and place in the oven for 1.5 hours. Take out of oven and stir in 2 Tablespoons of mustard, and place back in oven for another 1 to 1.5 hours. Remove roast from pan and let rest on cutting board for 10 minutes. The sauce is thick in the pan. You can eat as is, or strain, add some additional stock, and make a gravy.