Beer-Braised Beef with Onions, Carrots, and Potatoes

The original recipe called for turnips, but we prefer potatoes. It was great to do in the crockpot all day too, adding the veggies in the last couple hours. For the beer, we used a bottle of pumpkin ale left over after Thanksgiving, and it added fantastic flavor.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1924727

$2.32 per serving
Ask your butcher to cut a 1-pound roast for you, or buy a larger one (especially if it's on sale) and freeze the rest for later. Use a dark beer that's not too strong; stout will overpower the other ingredients.
Yield: 4 servings (serving size: 3 ounces beef, 1 cup vegetables, and about 1/2 cup cooking liquid)
Ingredients
* 3 tablespoons all-purpose flour
* 1 1/2 tablespoons canola oil
* 1 (1-pound) boneless chuck roast, trimmed
* 1 teaspoon salt, divided
* 1/2 teaspoon black pepper
* 1 cup fat-free, less-sodium beef broth
* 4 garlic cloves, crushed
* 1 (12-ounce) dark beer
* 1 bay leaf
* 3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
* 9 ounces potatoes, peeled and cut into wedges
* 1 medium onion, peeled and cut into wedges
* 1/4 cup chopped fresh flat-leaf parsley
Preparation
1. Preheat oven to 300°.
2. Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
3. Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.
Nutritional Information
Calories: 383
Fat: 19.7g (sat 6g,mono 9.1g,poly 2.2g)
Protein: 24.4g
Carbohydrate: 21g
Fiber: 3.6g
Cholesterol: 70mg
Iron: 2.9mg
Sodium: 815mg
Calcium: 68mg