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Beef: America's Favorite Pot Roast

Source of Recipe

unknown


List of Ingredients

3 1/2 pounds beef arm or boneless pot roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, cut in 2" pieces
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, cut in 2" pieces
1 2 ounces jar mushrooms, drained
3 tablespoons flour
1/4 cup water


Recipe

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low setting for 7 to 10 hours. If desired, turn to High setting during last hour to setting vegetables, and make a gravy. To thicken gavry, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock Pot. Season to taste before serving. Makes 4 to 6 servings (about 3 1/2 quarts).