Place the diced celery, onions, and carrots in an even layer on the bottom of your slow cooker. This acts as a flavorful bed for the roast and keeps it from scorching.

Sprinkle the Lipton dry onion soup mix evenly over the vegetables. Pour the beer and beef broth over everything, ensuring the mix is distributed throughout the base. I like using a light lager, but you can experiment with other beers for different flavors.

Set the chuck roast on top of the vegetables and liquids in the slow cooker. Cover and cook on low heat for 6-8 hours, or until the roast is cooked through and very tender. For even cooking, make sure the roast is at room temperature before placing it in the cooker.

Once the cooking time is up and the roast is tender, use two forks or a Mix N Chop to shred the beef directly in the slow cooker. Mix the shredded meat well with the flavorful broth and vegetables.

Serve the shredded pot roast and vegetables over mashed potatoes or alongside buttered bread. For an extra boost of flavor, I sometimes spoon a bit of the cooking liquid over the top before serving.