America's Favorite Pot Roast

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.

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10 hours Prep: 30 minutes Cook: 10 hours

1303 calories per serving view nutrition facts

Ingredients

3 1/2	pounds	beef	arm or boneless pot roast
1/4	cup	flour, all-purpose
2	teaspoons	salt
1/8	teaspoon	black pepper
3	each	carrots	peeled, sliced lengthwise, cut in 2 inch pieces
3	each	potatoes	peeled, quartered
2	each	onions	sliced
1	each	celery	stalk, cut in 2 inch pieces
2	ounces	mushrooms	jar, drained, or 1/4 c mushroom gravy
3	tablespoons	flour, all-purpose
1/4	cup	water

Directions

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 crockpot 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 for 10 to 12 hours.

If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crockpot. Season to taste before serving.

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