Crock Pot Pot Roast

• 2 tablespoons vegetable oil
• 3 lbs round roast
• salt and pepper
• 8 garlic cloves
• 1 large onion
• 2 stalks celery
• 3 carrots
• 4 medium potatoes
• 8 large mushrooms
• 1 bay leaf
• 2 cups beef broth
• 1/2 cup red wine
• 4 tablespoons flour

1. Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
2. Place half of the vegetables in the crock pot.
3. Heat oil in a large pan over medium high heat.
4. Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
5. Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
6. Combine broth and wine, and pour inches.
7. Cook 8-10 hours on low.
8. About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
9. Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
10. Discard bay leaf and garlic cloves.

vegetable oil, round roast, salt, garlic, onion, stalks celery, carrots, potatoes, mushrooms, bay leaf, beef broth, red wine, flour

Taken from www.food.com/recipe/crock-pot-pot-roast-162694 (may not work)