1. Rinse roast and pat dry. Cut a 1"deep cavity in the shape of an "X" on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess. 2. Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned. 3. Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker. 4. Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste. ---------------------------------------------------------------------------
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