If you don't have a crock pot, this can also be prepared on the stove top/in the oven.
3lb. beef chuck roast
12oz. bottle of beer
1 onion, sliced
1 t. soy sauce
1 t. black pepper
3 t. dried basil
Place all ingredients in a large freezer bag. Remove air, seal, and freeze.
Thaw overnight (at least) in fridge. Add contents of bag to crock pot. Cook on high for 1 hour, then low for up to 8 hours (I left it on low for about 7 hours). If the "beer-y" taste is too strong for you, it is easily masked with a little BBQ or steak sauce.
If you don't have a crock pot, heat a large pot over high heat with 1 T canola oil. Brown roast on all sides. Add remaining ingredients; bring to a boil. Cover & place in oven preheated to 275 for 7 to 9 hours (until meat is tender).