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1.
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In a large skillet, heat oil over medium high heat.
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Place roast in hot oil and brown it on all sides (about 2-3 minutes per side).
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2.
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Place 1/2 of the onion soup mix in the bottom of a large crock pot.
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Place roast on top.
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Sprinkle remaining onion soup mix on top of roast.
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3.
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Layer vegetables and minced garlic around and on top of roast.
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(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).
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Sprinkle with salt and pepper.
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Pour beer over everything.
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If needed, add water until roast and veggies are completely submerged in liquid.
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4.
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Cover and cook on high for 2 hours, then cook on low for another 4 hours.
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(You can also cook on low for 8 hours total.)
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5.
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When ready to eat, remove roast and vegetables from crockpot onto platter.
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Shred roast if desired.
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Serve with juices or gravy, if desired.
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6.
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For the gravy, combine 3 Tablespoons of reserved juices and 1 cup beef broth in a saucepan over medium heat.
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7.
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In a measuring cup whisk together cornstarch and water until smooth.
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8.
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Pour cornstarch mixture into heated broth mixture and whisk.
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Bring to a boil, continuing to stir until thickened.
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If desired, add additional half cup broth until desired thickness has been reached.
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GLUTEN FREE OPTION: If you or any of your guests are gluten free you can use gluten free beer or substitute Vernors gluten free ginger ale for the beer.
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Some onion soup mixes are NOT gluten free.
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Be sure to check packaging before purchasing.
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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.
