 | | Directions |
- 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.
- 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 roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
- Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
- Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Cook's Tip: 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.
Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 5 g fiber; 52 g protein; 1 mg niacin; 0.9 mg vitamin B6; 7 mcg vitamin B12; 7 mg iron; 52 mcg selenium; 6 mg zinc. |
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Servings: 6
|  | | Ingredients | | - | | 1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds) |
| - | | 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery) |
| - | | 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) |
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