1. Mix flour and seasoning in a shallow bowl. 2. Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture. 3. Brown the beef on all sides, remove. 4. Rough chop onions and garlic and add to the pan, heating until soft. 5. Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily. 6. Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces. 7. Melt butter in a large saute pan, and cook the mushrooms. 8. Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm. 9. Prepare puff pastry as directed on the package, baking until risen and golden. 10. Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry. ---------------------------------------------------------------------------
Nutrition
Ingredients
