Mother'S Best Ever Slow Cooker Pot Roast

• 2 -3 lbs chuck or 2 -3 lbs rump roast
• 1 garlic clove
• 1 - 1 1/2 cup white mushroom, sliced
• 3 russet potatoes
• 1 cup flour
• garlic powder
• onion powder
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 onion
• 3 tablespoons oil (I prefer grapeseed)
• 1/4 cup water

1. Chop onion and put in bottom of crock pot with water and turn pot on low.
2. Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
3. Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
4. Heat oil in a pan large enough for roast (I usually use a wok).
5. Brown roast on all sides in the pan.
6. After browning, empty excess oil into crock and keep roast in pan.
7. Chop garlic into slices.
8. Make incisions in the roast and put garlic in the slices with fingers.
9. Add roast to crock pot.
10. Add mushrooms on sides and top of roast.
11. After 4 or 5 hours, skin and chop potatoes and add to crock pot.
12. Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
13. Salt and pepper to taste.

chuck, garlic, white mushroom, potatoes, flour, garlic, onion, salt, pepper, onion, oil, water

Taken from www.food.com/recipe/mothers-best-ever-slow-cooker-pot-roast-399577 (may not work)