Pot Roast in Beer

Dredge roast in flour. Chop potatoes, onions, and carrots into chunks.

Place roast and vegetables in slow cooker and then add thyme, oregano and garlic. Pour beer over roast. Add a bit of water if there is not sufficient liquid in the slow cooker.

Cook on low setting for 6-8 hours, or until roast is no longer red in the center.

For gravy, remove roast and vegetables from cooker and strain juices into saucepan. Dissolve 1 Tablespoon of cornstarch in 1 cup of water and then add it to the juices. Cook over medium heat, stirring constantly, until thickened. Add salt and pepper to taste. Serve over your beef and veggies.