Simple Sunday Pot Roast (Crock-Pot)

• 12 cup flour
• 14 ounces reduced-sodium beef broth
• 1 tablespoon tomato paste
• 12 teaspoon dried thyme leaves
• 1 teaspoon salt (more or less to taste)
• 12 teaspoon black pepper, freshly ground
• 2 12-3 lbs boneless beef roast (I use outside round)
• 8 ounces baby carrots (or regular carrots cut to approximate baby carrots)
• 2 -4 celery ribs, cut in 2 inch lengths (optional)
• 1 cup onion, diced
• 1 lb baby potatoes, scrubbed (or regular potatoes quartered)

1. Spray your crock with cooking spray (4-6 quart crockpot).
2. In a medium bowl gradually whisk broth into flour, a bit at a time to prevent lumps.
3. Whisk in tomato paste, thyme, salt and pepper.
4. Place beef roast in center of crock and arrange vegetables around it.
5. Pour the gravy mixture over the beef and vegetables.
6. Cover and Cook on low 8-9 hours, or on high 4-5 hours, or until meat is tender.
7. Note: I have found that sometimes a little of the flour mixture over-thickens at the bottom edge of the crock.
8. It isn't difficult to clean up later but if you want to prevent this you could try running a spatula around the edges right to the bottom once the liquid starts bubbling.

flour, beef broth, tomato paste, thyme, salt, black pepper, beef roast, carrots, celery, onion, baby potatoes

Taken from www.food.com/recipe/simple-sunday-pot-roast-crock-pot-338106 (may not work)