Pot Roast (Crock Pot)

Ingredients
1 bottle Abita Turbo-Dog beer. If you cannot find Abita, any non-milk stout will work such as Guinness.
2 packets lactose-free dry onion soup (Lipton's Onion Soup and Dip Mix or Campbell's Onion Soup Mix, for instance. Note that Knorr Dry Onion Soup has lactose in it)
1 tsp black pepper
2 cubes beef bouillon
1/4 teaspoon Tabasco sauce
4-5 lb chuck shoulder pot roast, cut into 4 large chunks
~16 oz frozen vegetables of your choice, thawed. For instance, I have used a 16 oz brocolli/cauliflower/carrot mixture with a cup or two of pearl onions thrown in. I have also used a squash mixture. A mix containing peas will work, but the peas tend to get mushy in the crock pot.
1 tbsp quick-cooking tapioca (most grocery stores have this product in the baking aisle. It looks something like this. If you cannot find it, you can instead mix 2 tsp flour with 1-2 tsp water and add it to the crock pot a spoonful at a time while the meat is resting in Step 5.)

Directions
1. Add all ingredients, except the pot roast and vegetables, to the crock pot and mix well.
2. Add the pot roast to the crock pot and stir until it is fully covered.
3. Add the vegetables to the top of the meat (but do not stir).
4. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
5. Remove the meat from the crock pot, cover it with aluminum foil, and let it rest for 10 minutes. Thinly slice the meat and return it to the crock pot.
6. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pot Roast" and the date on it. After it cools a bit, toss it in the freezer.