Created by Papa_D "RIP" Forever in our Kitchen on October 22, 2011
Step 1: In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.
Step 2: Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.
Step 3: In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.
Step 4: Place roast on top of vegetables cover and cook on low for 6 - 8 hours.
Step 5: When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.