Tender Beer Drunk Roast with Carrots and Potatos - Crock Pot

• 1 can Cream of Mushroom
• 1 can Cream of Onion
• 1 can Cream of Celery
• 1 4 lb Beef Roast
• 1/2 can Beer
• 1 bag Baby Carrots (1 lb)
• 8 Red Potatoes
• 1 Tony Chachere's Creole Seasoning

1. Dump Cream of Onion & Cream of Celery into the crock pot.
2. Add Roast on top of the two cream soups.
3. Poor the half of beer over the roast and feel free to drink the other half ;)
4. Season with Tony's (The amount is completely up to you, I never measure the amount I put in and I've been making this for years)
5. Dump Cream of Mushroom over the Roast
6. Add Carrots and cook on low for 4 hours.
7. In the mean time cut up the potatoes into fourths.
8. You may skin if you wish, but I always leave the skins on.
9. After the Roast and Carrots has cooked for 4 hours, add the potatoes and continue to cook on low for an additional 10 hours
10. *Note* I usually let the Roast cook over night in the crock pot.
11. As long as it cooks a minimum of 14 hours in the crock pot you're good to go!
12. However, the longer it cooks, the more tender and juicy it becomes!
13. Enjoy!

cream of mushroom, cream of onion, cream of celery, beef roast, carrots, red potatoes, chachere

Taken from cookpad.com/us/recipes/346617-tender-beer-drunk-roast-with-carrots-and-potatos-crock-pot (may not work)