- 4 – 6 lbs beef roast of choice (Top blade, Chuck/Pot or Brisket)
- 4 large carrots, sliced
- 4 large potatoes, quartered
- 2 garlic cloves
- 1 tsp oregano
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 2 bay leaves
- 4 vegetable bouillon cubes (or equivilent)
- 1 cup water
- 12 ounce can of beer (also your choice)
Cut excess fat from roast. Place in a large (6+ quart) slow cooker. Add remaining ingredients. Cover and cook on low for 8 to 10 hours (if your slow cooker is one of the newer, post 1990, models, then you may want to check it at 6 hours). Serve with broth spooned over meat and vegetables. You can use any extra broth from this roast as a base for soups, gravies, or any recipe calling for beef broth.
Serves approximately 8
