4 pound pot roast, chuck, shoulder, top round, etc. 
1 tablespoon all-purpose flour 
3 tablespoons vegetable oil 
1/2 cup chopped onion 
12 ounces sliced mushrooms 
1 can (10 1/2 ounces) condensed beef broth or beef consommeé soup, undiluted 
1 can (12 ounces) beer 
1/4 teaspoon seasoned salt, or to taste 
1/8 teaspoon pepper 
1/2 teaspoon thyme 

In a large skillet, heat oil over medium heat. Coat pot roast with flour; brown in hot oil on all sides. Remove roast to a baking dish. Pour off excess grease from skillet, leaving about 1 tablespoon. To skillet add onion and mushrooms; sauté until onions are tender. Add beef soup, beer, salt and pepper, and thyme. Bring mixture to a boil; pour over roast. Cover and bake at 350° for 3 hours. Serve with noodles or mashed potatoes. Serves 6.