Melt 1 tablespoon of butter and 1 1/2 tablespoon of olive oil in a large deep skillet over medium-high heat.

Season the bottom round roast generously with kosher salt and freshly ground black pepper.

Sear the roast in the skillet until richly golden brown on all sides, about 15 minutes.

Pour in the Belgian style ale and deglaze the skillet, scraping up any browned bits from the bottom, about 3 minutes.

Transfer the seared roast and beer to a slow cooker.

Add the sliced red onions, thinly sliced garlic cloves, low-sodium beef broth, liquid aminos, and bay leaves to the slow cooker.

Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.

During the final 20 minutes of cooking, turn the cooker to low and add the coarsely chopped kale (ribs and stems removed).

Cover and cook for 20 more minutes until the kale is bright green and tender.

Transfer the cooked meat to a cutting board, cover with foil, and let rest to keep warm.

Pour the contents of the slow cooker (sauce) into a colander set over a heatproof bowl and discard the bay leaves.

Transfer the cooked kale and onions to a separate bowl to keep warm.

Skim the fat off the surface of the sauce.

In a small bowl, combine the all-purpose flour and 1 tablespoon of room temperature butter until a smooth paste forms (roux).

In a medium saucepan, bring the cooking liquid (strained sauce) to a boil.

Whisk in the butter-flour paste (roux) and continue whisking until the gravy is thickened, about 8 minutes.

Slice the rested meat and arrange it on a large platter.

Scatter the cooked kale and onions around the sliced roast.

Pour the thickened gravy over the sliced roast, kale, and onions.

Serve the Belgian ale-braised pot roast with buttered egg noodles and horseradish (optional).