Pot Roast With A Kick (Crock Pot)

• 3 -4 lbs pot roast
• 1 (10 ounce) can Rotel Tomatoes, with green chile (if you don't want the spice) or (15 1/2 ounce) can diced tomatoes (if you don't want the spice)
• 1 (1 ounce) envelope soup mix
• 2 bay leaves
• 1 tablespoon dried parsley
• 4 garlic cloves, cut in half
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/2 cup flour
• 1/2 cup water
• 4 carrots, cut up
• 3 medium potatoes, cut up
• 2 stalks celery, cut up
• 1/4 cup olive oil

1. Peel the garlic and cut in half. Cut slits all around the roast and stuff the garlic into the slits. Lightly salt and pepper the roast then roll in flour. Heat 1/4 cup of olive oil in a large pot and brown roast on all sides. Once the roast is browned set aside.
2. Place all the vegetables in the bottom of the crock pot. Set roast on top.
3. In large bowl, combine canned tomatoes, soup mix, bay leaves, parsley, and 1/2 cup of water; mix well and pour over roast. Cover and cook on high for 6 hours or until done.
4. Remove roast and veggies. Pour roast juices into a pot and thicken for gravy. Serve over rice or potatoes.

tomatoes, envelope soup mix, bay leaves, parsley, garlic, salt, fresh ground pepper, flour, water, carrots, potatoes, stalks celery, olive oil

Taken from www.food.com/recipe/pot-roast-with-a-kick-crock-pot-90695 (may not work)