Dice the onion into small pieces. Peel the carrots and cut into ½-inch thick "coins." Slice or dice the celery.
Place the prepared vegetables into the Crockpot. Top the vegetables with both packets of soup mix. Pour the beer over the soup mix and top with the roast.
Cover the Crockpot/slow cooker and cook on LOW for 6-8 hours or until the roast is cooked through and tender.
Shred the roast using two forks.
Serve alongside or over mashed potatoes (or rice).
Nutrition information is an estimate and does not include values for mashed potatoes or rice.If you don't like eating celery, consider leaving it whole and cooking as directed. This will still help to enhance the flavor of the dish. Once the roast has cooked, you can remove the stalks.You can make a flavoful gravy with the juices from the pot roast.
Heat 2 cups of the juices in a small pot over medium-high.
Whisk together 2 tablespoons of cornstarch with 3 tablespoons cold water to make a slurry.
Once the juices have started to boil, whisk in the slurry mixture until it starts to thicken.