Irish-Inspired Beef Pot Roast and Vegetables
- Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
- Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add pot roast to bowl, turning to coat evenly with flour mixture. Remove pot roast and place in slow cooker in center of vegetables.
- Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
- Remove pot roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutrition information per serving: 454 Calories; 12 g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat); 112 mg Cholesterol; 757 mg Sodium; 35 g Total Carbohydrate; 3.3 g Dietary Fiber; 44 g Protein; 4.6 mg Iron; 7.4 mg Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.6 mg Zinc; 42.4 mcg Selenium; 152.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.