Irish-Inspired Beef Pot Roast and Vegetables

Ingredients

• 1 beef Bottom Round Rump Roast or Bottom Round Roast (3 to 3-1/4 pounds)
• 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery) - Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.
• 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beer
• Chopped fresh parsley (optional)

Cooking

1. Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
2. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef pot roast to bowl, turning to coat evenly with flour mixture. Remove pot roast and place in slow cooker in center of vegetables.
3. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
4. Remove pot roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

Nutrition

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; 2.5g Fiber; 6.6mg Niacin; 0.5mg Vitamin B6; 2mcg Vitamin B12; 4mg Iron; 37.8mcg Selenium; Zinc; 136.9mg Choline;

Courtesy of BeefItsWhatsForDinner.com