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LOCATION: Recipes >> Crockpot >> Pot Roast 33

Print this Recipe    Pot Roast 33

Pot Roast

4 pounds boneless pot roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, pared, sliced lengthwise and cut into 2-inch pieces
3 potatoes, peeled and quartered
2 onions, sliced
1 stalk celery, cut into 2" pieces
2 oz. jar mushrooms, drained
3 tablespoons flour
1/4 cup water

Trim off excess fat from roast. Combine 1/4 cup flour, and 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 10 to 12 hours.

If desired, turn to High setting 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 Crock-Pot. Season to
taste before serving

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