Stout and Shiitake Pot Roast – Fustini's Oils & Vinegars

Ingredients

• 3 tablespoons Fustini's Tuscan Herb olive oil, divided
• 1 boneless beef chuck roast (2 to 3 pounds)
• 2 medium onions, sliced
• 1 garlic clove, minced
• 1 tablespoon Fustini's Espresso Bean balsamic
• 1 bottle (12 ounces) stout or nonalcoholic beer
• 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Fustini's Tuscan Spice blend
• 1 pound red potatoes (about 8 small), cut into 1-inch pieces
• 2 medium carrots, sliced
• 1/2 cup water
• Kosher salt and freshly ground black pepper