Pot Roast

Buxwheat

Wanted comfort food tonite, so I looked thru a bunch of posts for recipes. Decided to wing it, after all, how bad can "Meat and Potatoes" be?
So here goes:
2.5# Sirloin Tip (on sale: cheapest cut I could find)
1 Can Low Sodium Chicken Broth
1 Can Low Sodium Beef Broth
1 Bottle cheap beer (2 more added during cook to keep liquid level up)
1 6 oz Can Tomato Paste
Dale's Seasoning Sauce (About an empty paste can full)
1 Bay Leaf
2 Stalks Celery
3 Potatoes quarted
3 Small onions
1 Packet McCormick's Beef Stew Seasoning
Small jar sliced mushrooms

I salt & peppered the meat and dredged in flour. Browned it in olive oil in the CI DO on pizza stone on spider. (Probably could have skipped this). Added the broth and beer and mixed in the seasoning packet. Flipped the spider over (raised position) and added the potatoes, celery, and onion. Cooked at 300-350* for about an hour, w/ some hickory chunks for smoke. After an hour I realized the veggies were cooking too quickly, so I pulled them out. Added the paste and the Dale's. Stirred and tasted frequently (very tasty) and added beer to keep meat covered. After 3 hours, the meat still wouldn't pull apart with a fork. I added the carrots and put the lid on the oven (running out of beer: needed to conserve liquid). Thirty minutes later I added back my veggies and cooked another half hour. Fork tender and ready to serve. The juice was fairly thick, so I didn't add any flour or corn starch. I'll do this one again (and remember to add veggies only in the last hour). No pics, so I typed a thousand words instead.