Beer Braised chuck roast with mushroom stout quinoa and roasted squash

This is a grand teton brewery inspired meal. We have a small keg of black cauldron stout on nitro at home and some chuck roast from snowdrift farms. I found the recipe on william sonoma but they modified it from julia child and i added my own tweaks. I cut the roast into 1/2 in thick slices and browned them in the dutch oven, then saute one onion sliced, add back the beef, two cups of beer two cups of beef stock ( i used better than bullion), two bay leafs, a bunch of thyme, and about 1/3 cup of brown sugar. Bring to a boil on the stove and then cook for 2.5 hours in a 375 degree oven. Once done, remove the beef and make a gravey by stiring in 2 tbsp cornstarch mixed with 2 tbsp balsamic vinegar.  The quinoa recipe came from a craft beer blog. Saute 1/2 red onion diced with a container of mushrooms sliced in 1 tbsp butter and 3 tbsp olive oil until tender. Add one cup quinoa, one cup beer, one cup beef stock. Simmer for 20 minutes until all of the liquid is absorbed.