River City Ginger Beer Pot Roast Recipehttps://www.rivercitybrand.com/wp-content/uploads/2020/02/slow-cooker-ginger-ale-pot-roast.jpg640640sodacitysodacityhttps://www.rivercitybrand.com/wp-content/wphb-cache/gravatar/fae/fae7237b162cd0fc2bb70b5e9d983713x96.jpg
River City Ginger Beer Pot Roast Recipe
1 bag (16 ounce size) baby carrots
6 russet potatoes, peeled and quartered or cubed
4 pounds beef rump roast
1/2 medium onion, thinly sliced
1 envelope brown gravy mix
1 envelope onion soup mix
1 bottle River City Gingerbeer
Place the carrots and potatoes in the bottom of a 4-6 quart crock pot. Place the roast on top of the vegetables.
Place the onion slices on top of the roast.
Combine the gravy mix, onion soup mix, and River City Gingerbeer in a large measuring cup or bowl. Stir to dissolve the mixes. Pour the liquid evenly over the roast and veggies in the crock pot.
Cover the crock pot and cook on low heat for 6 hours or until the meat is tender and the vegetables are cooked.
Remove the roast from the crock pot and carve as desired. Serve with the veggies and gravy from the crock pot.