Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Beef arm or boneless pot roast
1/4 c Flour
2 ts Salt
1/8 ts Pepper
3 Carrots -- peeled, sliced
- lengthwise, cut in 2" pieces
3 Potatoes -- peeled and quartered
2 sm Onions -- sliced
1 Celery rib -- cut in 2" pieces
2 oz Jar mushrooms -- drained -OR-
1/4 c Mushroom gravy
3 tb Flour
1/4 c Water
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 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 tb flour
and the water and stir into Crock-Pot. Season to taste before serving.
