3 to 3 1/4 lbs. beef Bottom Round Rump Roast or Bottom Round Roast
Fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (0.75 to 0.88 oz. each) mushroom or brown gravy mix
1⁄3 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 C. beer
Prepare pot roast vegetables: Cut potatoes in half (or into quarters if large), onions into ½-inch wedges and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables; toss to coat well. Place vegetables in 5- to 6-quart slow cooker. Coat beef pot roast evenly with flour mixture. Place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on high 6 to 7 hours or low 9 to 10 hours or until beef and vegetables are fork-tender.
Remove pot roast and vegetables. Carve roast into thin slices. Skim fat from gravy to serve. Sprinkle with parsley, if desired.