Freeze leftovers in an airtight container up to three months.
Add a bit of canned broth when reheating to reach desired consistency.
Ingredients
1(4-lb.)
Credit: Southern Living
package baby carrots
2(12-oz.)
bottles lager beer*
2tablespoonsbalsamic vinegar
2tablespoonsWorcestershire sauce
2tablespoonsdried parsley flakes
1tablespoonbeef bouillon granules
1 1/2to 3 tsp.
Cut a 1-inch-deep cavity in the shape of an “X” on top of roast.
(Do not cut all the way through roast.)
Dredge roast in all-purpose flour; shake off excess.
Place roast in a 6-qt.
Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots.
Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker.
Sprinkle with parsley, bouillon, and ground pepper.
Add bay leaves to liquid in slow cooker.
Cover and cook on LOW 7 to 8 hours or until fork-tender.
Shred roast using two forks.
Season with salt to taste.
Serve in Toasted Bread Bowls, if desired.
*3 cups low-sodium beef broth may be substituted.
