---------- Recipe via Meal-Master (tm) v8.04

     Title: Pot Roast/crock-Pot
Categories: Beef, Main dish, Casseroles
     Yield: 6 servings

     3 lb Chuck roast; trimmed
     1 pk Lipton onion soup mix
 2 1/2 c  Water
     1    Med Onion; sliced
     1    Sm Carrot; cut into 3 pieces
     2    Celery; chopped
     1 c  Garlic
     2    Sm Red potatoes

 I like to brown the meat and the veggies, it gives the
 gravy more flavor. It's not absolutely necessary
 though. Place the meat into the crockpot, then the
 veggies; sprinkle on the onion soup mix and pour water
 over the top. Cover and cook on LOW for 8-10 hours or
 until meat is tender. Once the meat is done, if you
 want to thicken the gravy, remove the meat and veggies
 from the pot and place them on a serving platter. Mix
 together 2 tablespoons flour (I like Wondra Flour, it
 never lumps...no need to mix with water) and 2-3
 tablespoons water to make a paste; whisk the paste
 into the hot liquid until thickened. You may want to
 put the temperature on HIGH when you make the gravy.
 It might be hard to find a 1-1/2 lb roast but it's not
 impossible. There are only two of us and I always make
 a big roast and freeze the leftovers or make other
 dishes with it (burritos, noodle casseroles,
 enchiladas, etc). If I remember any other good ones
 I've tried, I'll be sure to pass them on to you. Good
 luck in your quest. FROM: ELLIE COLLIN   (CMKD93F)

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