This is a 1.4 lb Chuck Roast. You would never "roast" this in the oven. It's for pot roast and braises. The chuck is cut from the shoulder and it needs long, slow cooking to tenderize it.
I just cut into a few pieces to remove those large fat deposits, seasoned and floured it, and browned it well in a little oil.
Then the meat is removed and a whole large onion, thinly sliced, is added to the pot and deeply caramelized. This takes a while. You can add a bit of water if the onion begins to stick too much. Try not to add much excess oil since it's a pain to skim it off the top later. Salt the onions as they cook. They really do need to get that dark to add the proper sweet flavor, and then they pretty much dissolve into the sauce as it finishes cooking.
Then the beef is reintroduced, a whole bottle of Sprecher Black Bavarian is added along with a few allspice berries and half a bay leaf, and it gets simmered, covered, for 2 hours, or until the meat is quite tender.
Yes, I do have 2 children, and I love them both equally. You will see the other one on this blog when she actually eats her dinner with anything approaching the enthusiasm of the little one.