Pot Roast In A Pinch

• 2.5 lb round roast
• 4 baking potatoes
• 2 cups whole button mushrooms
• 1 large yellow onion
• 1 small bag baby carrots
• 4 cloves of garlic
• 1 12 oz can of preferred beer
• 1 tablespoon worschershire sauce
• 1 tablespoon soy sauce
• 2 cups of water
• 2 tablespoons parsley
• Salt and pepper to taste

1. Sear the roast on both sides in a large skillet then remove the roast from the pan.
2. In the skillet combine the can of beer, worschesershire sauce, and soy sauce and reduce heat and let simmer for 5 minutes.
3. Slice potatoes into size of preference and peel garlic cloves.
4. Place the roast, potatoes, garlic, and the remaining vegetables into a large crockpot.
5. Pour sauce along with two cups of water into crockpot and add parsley.
6. Cook on high heat for 4.5 hours.
7. Reduce heat to low for an additional hour.
8. Salt and pepper upon serving

round roast, baking potatoes, button mushrooms, yellow onion, baby carrots, garlic, beer, worschershire sauce, soy sauce, water, parsley, salt

Taken from www.epicurious.com/recipes/member/views/pot-roast-in-a-pinch-52921181 (may not work)