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
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.
Area road crews are ready to get out and salt the roadways. However, they say, that can't be doing that Wednesday night.
Oneida Casino officials say they're not playing games when it comes to giving patrons what they want. Leaders detailed changes coming as a part of the casino's multi-million dollar renovation and expansion.
Green Bay Metro Fire Department crews are taking advantage of the closed Leo Frigo Bridge to get some training in Wednesday.
A panel of experts tasked with reviewing Outagamie County's response to a series of tornadoes that hit the county in August revealed its findings Wednesday.
The decision for whether or not Walmart can continue to investigate locating a store in Green Bay's Broadway District is now up to the city's redevelopment authority.
Explorers who removed a wooden slab from Lake Michigan this summer are taking an unusual step to determine whether it could have come from Le Griffon, a long-lost vessel from the 17th century.