In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, maple syrup, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 ½ to 3 hours.
Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Serve with vegetables you desire such as carrots and potatoes.