Peppered Beef Soup

Ingredients

• 16 oz baby carrots 
• 2 large baking potatoes diced peeled
• 2 tablespoons balsamic vinegar 
• 4  bay leaves 
• 1 tablespoon beef bouillon granules 
• 4 lb sirloin tip beef roast 
• 24 oz lager beer 
• 20 servings combine everything in a bowl and chill toasted
• 2 tablespoons canola oil 
• 2 tablespoons parsley flakes dried
• 0.5 cup flour all-purpose
• 6  garlic cloves minced
• 1.5 tsp pepper freshly ground
• 1 medium size onion red thinly sliced
• 20 servings salt to taste
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• dutch oven
• slow cooker

Directions

1. Rinse roast, and pat dry.
2. 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.
3. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
4. Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots.
5. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker.
6. Sprinkle with parsley, bouillon, and ground pepper.
7. Add bay leaves to liquid in slow cooker.
8. Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste.
9. Serve in Toasted Bread Bowls, if desired.
10. *3 cups low-sodium beef broth may be substituted.