Pot Roast

By rhmabry

Ingredients

• 4-5 lb chuck roast
• 4 cloves garlic, chopped
• 2 T worcestershire sauce
• 3 T Ranch dressing mix (1 packet)
• 6 oz beer (or beef broth)

Preparation

Step 1

Trim roast of excess fat. Place in a slow cooker. Sprinkle roast evenly with Ranch dressing mix. Top with chopped garlic. Combine worcestershire sauce and beer and pour over roast to a depth of ½ inch liquid in bottom of cooker. Add more beer, if necessary. Cover and cook on low for 6 hours or until beef is fork tender.
When roast is tender, remove from slow cooker and keep warm. Stir together 3 T beer and 3 T flour until smooth. Add this mixture to cooking juices and cook on high, uncovered, until thick. Reserve one to two cups of cooked beef for a future use. Return pot roast to slow cooker, smother with gravy and keep warm. Serve with your choice of mashed potatoes, egg noodles, steamed rice, pan fried potatoes, toast, biscuits, grits, or almost anything!