Step 1

Place the roast in your slow cooker. Scatter the chopped baby carrots around the the roast, and then pour the Campbell's Slow Cooker Sauce in Tavern Style Pot Roast over top.

Step 2

Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

Step 3

Remove the roast from the slow cooker and allow to rest on a cutting board for 5-10 minutes. While it is resting, scrub and chop your potatoes. Place in a large saucepan and pour the beer over top. If necessary, add enough water to cover the potatoes.

Step 4

Bring to a boil on your stove top and continue boiling for about another 15 minutes or until the potatoes are fork tender.

Step 5

While the potatoes are boiling, shred the pot roast using two forks.

Step 6

Preheat your oven to 400 degrees.

Step 7

Spray a 9x13 baking pan with cooking spray. Add the shredded beef to the bottom of the pan.

Step 8

Ladle the gravy and the carrots in the slow cooker over top of the shredded pot roast in the pan. Evenly sprinkle the frozen corn kernels over top.

Step 9

Set aside.

Step 10

Once the potatoes are fork tender, drain in a colander and return to the pan. Add in the milk and butter and mash the potatoes to your desired consistency. Add salt and pepper to taste, and then stir in the cheddar cheese.

Step 11

Spread the mashed potatoes over top of the pot roast/carrot/corn mixture in the pan.

Step 12

Sprinkle a little more shredded cheddar cheese over top of the mashed potato layer.

Step 13

Bake at 400 degrees for 20-25 minutes, or until the cheese on top is bubbly and the edges are golden brown.

Step 14

Allow it to rest for about 10 minutes before serving.

Step 15

Enjoy!