4-5 lbs. bottom round or boneless chuck roast
1 env. beef noodle or onion soup mix
1 (12 oz.) can beer

Preheat oven to 375 degrees. Trim excess fat from meat. Place meat in pot large enough to hold the meat and vegetables. Add soup mix and can of beer. Halfway through cooking time, add a little more beer if necessary. Add vegetables about 1 to 1 1/2 hours before meat is due to be done.