Day One Instructions: Season roast on all sides with salt and pepper. Put oil in a large heavy-bottom pan on stovetop over medium-high heat. When oil is hot, just as it begins to smoke, add the chuck roast to the pan. Sear for 3-5 minutes on each side; remove from pan. Add onion, carrot, celery, thyme and bay leaves and sear for 1 minute. Add tomato paste and beer and bring to a boil, scraping brown bits from bottom and sides of pan. Transfer to a slow cooker, add roast and beef stock, cover and braise on low until roast is fork tender, about 5 hours. Day Two Instructions: Remove roast from gelatinous liquid. Discard fat, bay leaves and thyme sprigs while reserving roasted vegetables and cooking liquid. Cut roast into 3/4-inch cubes and set aside. In a blender puree roasted vegetables with liquid until smooth; set aside. In a large pot (at least 6 quart), add butter, onions, carrots, garlic, allspice, caraway and cabbage. Stir over medium heat for 3-5 minutes. Add beer and bring to a boil. Stir in potatoes, reserved vegetable puree, apple butter and beef. Return to a boil, reduce heat to low and simmer 30 minutes, until potatoes become soft. Serve in large bowls garnished with fresh parsley.