Mexican Pot Roast

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2 1/2 to 3 pounds beef chuck

Beer Marinade, recipe follows

3 tablespoons pork lard or vegetable oil

2 medium onions, cut into thick slices

4 garlic cloves, finely mashed

3 medium tomatoes, peeled, seeded, and chopped

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 bay leaves

3 cups dark beer

3 cups water

4 large carrots, peeled and cut into chunks

4 medium potatoes, peeled and cut into chunks

Beer marinade:

1/2 cup olive oil

1 cup dark beer

1/4 cup lemon juice

4 cloves garlic, smashed

1 1/2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 bay leaves

1 teaspoon dry mustard

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme