Pat beef dry with paper toweling then season with salt and black pepper.

Sear beef on both sides in oil then place in the bottom of the slow cooker.

Stir together the beef base, beer, mustard and Italian seasoning.

Pour over the beef and top meat with garlic and onions.

Cover the cooker and cook on low for 6-8 hours (I did 7.5) until a fork twists easily in the meat.

Remove meat and onions to a platter and tent with foil.

Degrease the cooking liquid and thicken with a cornstarch slurry to make a gravy, adding kitchen bouquet if desired, to improve color.

Serve with mashed potatoes, rice, or noodles.