Beef ‘n Beer Pot Roast

Ingredients:

3 to 4 pound boneless beef chuck or rump roast salt and pepper
2 envelopes (.87 ounces) dry brown gravy mix
3/4 cup flour
1 bottle (12 ounces) beer
1 1/2 cups beef stock
2 to 3 cups baby peeled carrots or 6 carrots peeled and cut in 3 inch chunks
6 stalks celery, cut in chunks
1 onion, cut in chunks
8 to 12 red potatoes, quartered
 
Directions:

Season beef well with salt and pepper. Place flour in a large bowl.  Put roast in the bowl and coat in flour.  Remove roast from flour and place roast in a slow cooker. Empty two gravy packets into the same bowl with the extra flour. Whisk beer and beef stock into remaining flour mixture.  Whisk until smooth.  Pour mixture into the to slow cooker. Cover and cook on low for 8 hours.  Add vegetables and cook another hour or two on high until beef and veggies are fork-tender.