Preheat the oven to 325 degrees.

Season the chuck roast liberally all over with salt and pepper. Drizzle the oil in a large Dutch oven or other heavy bottomed, flame-proof casserole and heat over medium-high heat. Add the meat to the pot and brown well on all sides. Take time with this so that a dark, golden brown color is achieved. Remove meat from the pot and set aside.

If necessary, add more oil, then the mushrooms and onions. Turn the heat down to medium and cook, stirring frequently, until the moisture has been rendered from the mushrooms, everything has become tender and the onions are translucent, about 10 minutes.

Place the meat back in the pot, on top of the mushroom and onion mixture. Add the beer, beef stock, Liquid Aminos, tomato paste (along the side into the liquid) and bay leaf. Bring to a simmer, cover and place in the oven for about 3½ hours, or until the meat is tender and completely falling apart.

Serve immediately, or cool to room temperature and refrigerate overnight. When ready to serve, scrape off the solid fat layer from the top and reheat in the oven or on the stove top until warmed through.