Slow Cooker Pot Roast With Onion Mushroom Gravy

Heat a large skillet with 2 tbsp of olive oil on the bottom. Fry the roast until it is browned on all sides. Place into the bottom of your slow cooker.
Add in all of the vegetables around the beef roast.
In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined. IF you do not want to use beer, use beef broth instead!
Pour the mushroom mixture all over the roast, coating it completely.
Place the lid on top of the slow cooker and cook on low for 8-10 hours or until the meat falls apart. The roast is done when you can pull it apart with two forks easily.
Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
Shred the roast beef and serve with gravy.