Heat a large stock pot over medium high heat. Season the roast with the salt and the pepper evenly (adding a bit more if needed). Place 2 tablespoons butter and olive oil in the skillet. Add the roast and sear on all sides until golden brown. Reduce the heat and pour in the beer, wine or liquid of your choice (stock or water is fine!). Cover the pot and cook on low heat for 3 to 4 hours, turning once or twice, until the beef is falling apart. Keep an eye on the beef and if you need more liquid, add it. You want the liquid to be slightly simmering the entire time. If you want to make this process a bit easier, you can cut the roast in half before searing.

When the roast is falling apart, transfer it to a large bowl with the remaining liquid in the pot. Set the heat to medium-low and add the remaining tablespoon of butter. Add the onion and garlic, stirring to coat. Cook until the onion is translucent, about 5 minutes. Stir in the mushrooms. Cook until the mushrooms are slightly soft, another 5 minutes. Stir in the butternut squash. Add in the nutmeg, shredded beef (and liquid) and stock to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the squash just softens.

Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry. Add the slurry to the stew and stir well. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally. Taste and season additionally if needed – you may need a bit more salt, you may not. 15 minutes before serving, stir in the pearl couscous. Cook for 10 or 15 minutes, just until the couscous softens. Serve with freshly chopped herbs on top.