Your folders
Your folders

Export 15 ingredients for grocery delivery
Step 1
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.
Step 2
Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
Step 3
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.
Step 4
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.
Step 5
*3 cups low-sodium beef broth may be substituted.
Your folders

142 viewsheygrillhey.com
4.8
(36)
120 minutes
Your folders
36 viewspitboss-grills.com
4.0
(33)
4 hours
Your folders

220 viewstasteofhome.com
5.0
(3)
40 minutes
Your folders

169 viewsbluedragon.ca
Your folders

174 viewstasteofhome.com
4.2
(12)
2 hours
Your folders

221 viewsnigerianfoodiehub.com
40 minutes
Your folders

226 viewsgoodfood.com.au
Your folders

200 viewstasteofhome.com
5.0
(1)
20 minutes
Your folders

234 viewsbbcgoodfood.com
15 minutes
Your folders

275 viewsurbancottagelife.com
Your folders

218 viewsbettycrocker.com
5.0
(1)
Your folders

425 viewsjerkyholic.com
5.0
(4)
240 minutes
Your folders

156 viewscertifiedangusbeef.com
75
Your folders

171 viewsmyrecipes.com
4.3
(4)
Your folders

181 viewsfedandfit.com
5.0
(1)
10 minutes
Your folders

351 viewskyleecooks.com
5.0
(7)
20 minutes
Your folders

248 viewstaste.com.au
4.8
(16)
120 minutes
Your folders

551 viewstaste.com.au
15 minutes
Your folders

1005 viewscooking.nytimes.com