This is a recipe from Joanne Fluke's mystery "Sugar Cookie Murder"
Irish Roast Beast
Grease or spray inside of 4 quart slow cooker with non-stick cooking spray OR Preheat oven to 325, rack in middle
16 ounce can whole berry cranberry sauce
6 ounce can tomato sauce (I used 8 cuz I couldn't find 6)
12 ounce bottle of stout beer (Guinness Stout, what else?)
2 tsp rosemary (I used fresh off the stalk)
1 tsp thyme
1 tsp sage
1 tsp sweet basil (I used fresh)
1 tsp oregano
1 tsp ground black pepper
1 tsp salt
boneless chuck or rump roast 4 to 5 pounds (I learned from the butcher that chuck makes better "shredded" for sandwiches so I went with that - thinking leftovers)
.88 ounce packet beef gravy mix
Mix all ingredients except the meat and the gravy mix in a large bowl.
Put a half cup of the mixture in the bottom of the slow cooker.
Set the meat in and pour the rest of the sauce over the top.
Turn the slow cooker to LOW and cook for 8 to 10 hours (if you are late putting this up in the cooker, you can cook it at HIGH for 6 to 7 hours)
When the meat is easily pierced by a fork, (author likes hers practically falling apart), remove it from the sauce, cut it in chunks and put it on a platter.
Cover the platter with foil so it will stay warm.
Turn the slow cooker to HIGH and sprinkle in the packet of beef gravy mix.
Stir until the sauce has thickened.
To serve, drizzle some of the sauce over the meat on the platter.
Put the rest in a gravy boat or small pitcher for the table.
If you choose to do this in the oven:
Grease or spray inside a roasting pan with non-stick spray.
Follow the directions above and cover the pan tightly with heavy-duty foil.
Bake at 325 for five to six hours or until easily pierced by a fork.
Take off foil and let it brown in oven for another 45 minutes.
Thicken the gravy in a saucepan over medium heat as described above.