Drunken Garlic Crock-pot Roast

Drunken Garlic Crock-pot Roast
Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor.
Ingredients
7 hours 15 minutes 15 mins prep
2 1/2 lbs boneless Beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
18 cloves garlic, Minced (about 4 tbsp.)
2 Beef stock cubes
1/2 cup hot water
8 ounces lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water; for gravy)
Method
In a large skillet, heat 1 tbsp. of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
Add the stock cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
Pour mixture into the bottom of the crock-pot.
Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
Set the crock-pot on low and cook for 7-8 hours.
Remove meat from crock-pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make gravy.
Serve gravy over meat or with potatoes or noodles.