Beer Soaked Crock Pot Roast Beef

1. In a large skillet, heat oil over medium high heat. Place roast in hot oil and brown it on all sides (about 2-3 minutes per side).
2. Place 1/2 of the onion soup mix in the bottom of a large crock pot. Place roast on top. Sprinkle remaining onion soup mix on top of roast.
3. Layer vegetables and minced garlic around and on top of roast. (Note: if you would like your carrots and onions to retain a little crunch, wait to add them until the last 2 hours of cooking). Sprinkle with salt and pepper. Pour beer over everything. If needed, add water until roast and veggies are completely submerged in liquid.
4. Cover and cook on high for 2 hours, then cook on low for another 4 hours. (You can also cook on low for 8 hours total.)
5. When ready to eat, remove roast and vegetables from crockpot onto platter. Shred roast if desired. Serve with juices or gravy, if desired.
6. For the gravy, combine 3 Tablespoons of reserved juices and 1 cup beef broth in a saucepan over medium heat.
7. In a measuring cup whisk together cornstarch and water until smooth.
8. Pour cornstarch mixture into heated broth mixture and whisk. Bring to a boil, continuing to stir until thickened. If desired, add additional half cup broth until desired thickness has been reached.

GLUTEN FREE OPTION:
If you or any of your guests are gluten free you can use gluten free beer or substitute Vernor’s gluten free ginger ale for the beer. Some onion soup mixes are NOT gluten free. Be sure to check packaging before purchasing. You can also make your own onion soup mix with 4 teaspoons beef bouillion granules, 3 Tablespoons dried onion flakes, 2 teaspoons onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper.