You have to love the ingredients in this dish. Instead of using the anchovy fillets, I use the approximate equivalent in anchovy paste.
2 - 2 1/2 Lb. beef for pot roast (chuck is good, but I prefer a better cut such as bottom round roast, cut into 1 1/2 - 2 inch chuncks, seasoned with salt and pepper and coated with flour
oil for cooking (again, I prefer olive or at least canola)
4 cloves garlic, finely chopped (use the jar equivalent for time saving)
2 cups (16 oz) beef stock or broth
1 1/2 cups (12 oz) beer
2 onions, chopped
3 bay leaves
6 anchovy fillets, or paste equivalent
2 tablespoons capers, drained very dry (squeezed)
1/3 cup (2 oz) stuffed or pitted green olives (spanish), again, more if you prefer
Heat the oil and add the garlic and brown the beef over a high heat. Add the broth or stock, beer, onions and bay leaf, season to taste with salt and pepper and bring to a boil. Reduce the heat to simmer, cover and cook for about 2 1/2 hours, stirring 3 or 4 times during the cooking process. Uncover and continue to simmer for another 30 minutes. Stir the mixture once more and mix in the olives.
In approximately 2 tablespoons of oil, cook the capers and anchovies, breaking up the anchovies (or stirring in the paste well for about 5 minutes until brown and crisp.
Slice the meat onto a serving platter with the sauce, and sprinkle the capers and anchovies on top with a bit more salt and pepper.