Here is one of my favorites with a twist. This is a recipe from my dad that he makes on the stove, but I tweaked for he crock pot. I’ll make note of what I changed so hopefully you can do it either way.
Start with a 4-5 lb beef chuck roast. Sprinkle McCormick’s Montreal Seasoning into a large pot and heat the pot. Add the roast and brown it on both sides. Dad’s recipe says to add 3 bottles of Guinness beer and 3 bottles of Coors Light, but I’m not a fan of Guinness, so I used Angry Bastard Ale instead. At this point, I put the roast into the crock pot and added 1 lg bottle of Arogant Bastard and 4 bottles of Coors Light because that is all hat would fit. Also, add 1 medium onion quartered and 3 ribs of celery chunked. Make sure the roast is covered, but there is a little room because the liquid will rise. I put it on low for 11 hours. If you are doing this on the stove, add the beer, onion, and celery to the large pot you browned the meat in and bring to a boil, then simmer for about 6-8 hours. For the last hour in either method, add about 4 carrots peeled and chunked and about 6 white rose potatoes cut into chunks.
For the gravy, I use McCormick Brown Gravy mix, and use half red wine and half water instead of all water, then follow packet directions. Comes out so good! I put this on the meat to start, and then add it to my veggies too.
Note to self: The onions and celery taste like beer and are not intended to be eaten as part of the veggie side… They were really strong… If you want to eat them, I would try adding them at the same time as the potatoes and carrots, but that is something I will need to test next time.
Note to self 2: I used a 5 lb roast and will be using the left overs for at least one more recipe, possibly two… Depends on how much we use 😉