Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.
Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.
We really enjoyed this soup. There's just a small amount of prep work, but the resulting flavor is amazing. I made it with the two bottles of beer, but would just use one next time, substituting the other with beef broth. You can read my full review at Taking On Magazines: http://bit.ly/1g2nM6W
Absolutely amazing! I used 1 bottle of beer and 1.5 c beef broth - turned out perfect! My boyfriend and I couldn't have been more impressed with this meal! We both went back for seconds and can't wait for leftovers tomorrow.
Very good, will make on a regular basis. I used the beef broth instead of the beer, the soup broth is well seasoned and the meat falls apart, I would definitley use when guest come over, huge hit at my house, my husband said better than his mothers pot roast
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