Peppered Beef Soup


1(4-lb.) sirloin tip beef roast
½cup all-purpose flour
2tablespoons canola oil
1medium-size red onion, thinly sliced
6garlic cloves, minced
2large baking potatoes, peeled and diced
1(16-oz.) package baby carrots
2(12-oz.) bottles lager beer*
2tablespoons balsamic vinegar
2tablespoons Worcestershire sauce
2tablespoons dried parsley flakes
1tablespoon beef bouillon granules
1½ to 3tsp. freshly ground pepper
4bay leaves
Salt to taste
Toasted Bread Bowls, optional


1. 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. 2. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned. 3. 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. 4. Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired. *3 cups low-sodium beef broth may be substituted.