Directions1. Wash hands with soap and water.
2. Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2inch wedges, and carrots and celery into 2inch pieces; set aside.
3. 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 6quart 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.
4. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or on LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
5. Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts(serving (1/6 of recipe):
12 g fat (4 g saturated fat
5 g monounsaturated fat)
112 mg cholesterol
757 mg sodium
35 g carbohydrate
3.3 g fiber
44 g protein
7.4 mg niacin
0.5 mg vitamin B6
2.2 mcg vitamin B12
4.6 mg iron
42.4 mcg selenium
6.6 mg zinc
152.9 mg choline. This recipe is an excellent source of protein
zinc and choline
and a good source of fiber.