Irish-Inspired Beef Pot Roast and Vegetables Recipe

• 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.