Crock Pot Beef Roast

Recipe by Papa D 1946-2012
READY IN: 8hrs 30mins




  • In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.
  • Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.
  • In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.
  • Place roast on top of vegetables cover and cook on low for 6 - 8 hours.
  • When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.