Peppered Beef Soup

***needs a crock pot***

1 (4-lb) beef roast [they make a recommendation...I just used what was on sale, which to me is the point of a crock pot - taking so-so meat and cooking it to tender.]

1/2 cup all-purpose flour

2 tablespoons canola oil

1 medium-size red onion, thinly sliced

6 garlic cloves, minced

2 large baking potatoes, peeled and diced

1 (16-oz) package baby carrots

2 (12-oz) bottles lager beer [or you can use beef broth, but we actually like the lager and we don't like beer. We actually used a local lager from the Cleveland brewery.]

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons dried parsley flakes

1 tablespoon beef bouillon granules [so just take three bouillon cubes and smash them]

3 tsp freshly ground pepper

4 bay leaves

Salt to taste

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 big pan 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 [I actually ended up doing this longer as my roast wasn't shredding the first time I checked it...it will depend on your roast...I also made a point to flip it once as the liquid won't completely cover the roast and I wanted everything to be able soak up the juices.]. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired [we didn't do this time, but I really like the idea as this soup is really good with rolls.].

Check out my other crockpot recipes.