Slow Cooker Pot Roast

• 2-2 1/2 lb. beef round roast
• 1/4 C. flour
• 1 T. Extra virgin olive oil
• 1 C. carrots, sliced into small pieces
• 1 C. mushrooms, cut up
• 1 med. onion, chopped
• 1 stalk celeru, sliced
• 1 red potatoe, peeled, quartered
• 1 tsp. salt
• 1 tsp. pepper
• 2 cloves garlic, chopped fine
• 1/2 tsp. thyme
• 1 cup beef broth
• 2 T. flour in gravy

1. Heat oil in skillet over med. high heat. Cook beef until brown on both sides. Place vegetables into crock pot. Place beef on top of vegetables. Cover and cook on low setting 8 to 10 hours. Do not open lid while cooking.
2. When the time is completed, remove beef and vegetables using a slotted spoon to platter.
3. Skim fat from juices in cooker. Remove 1/2 C. juice and mix with 2 T. flour. Beat until smooth. Gradually stir into remaining juice in cooker. Cook on high until thickened. Serve sauce in gravy boat. Slice beef and place on platter and place vegetables around.

beef round roast, flour, olive oil, carrots, mushrooms, onion, stalk celeru, red potatoe, salt, pepper, garlic, thyme, beef broth, flour

Taken from www.epicurious.com/recipes/member/views/slow-cooker-pot-roast-50150774 (may not work)