Slow Cooked Pot Roast

• 3 to 4 Pound Pot Roast.
• 1 Tbsp Vegetable Oil.
• 8 Red potatoes Quartered.
• 6 Oz (Half a bag) Baby Carrots.
• 2 Onions Sliced.
• 4 stalks of Celery, Sliced.
• 2 cloves of Garlic Minced.
• 1/2 tsp. Dried Thyme Leaves.
• 1/2 tsp. Salt.
• 1/2 tsp. Ground Black Pepper Corns.
• 1/4 cup All purpose Flour.
• 2 cans (10 oz) Condensed Beef Broth.
• 2 Bay Leaves.

1. In a nonstick skillet heat oil over medium-high heat.
2. Pat roast dry with a paper towel and then proceed to brown roast on all sides in the skillet.
3. Transfer roast to the slow cooker.
4. In the skillet add in Garlic, Onions, Thyme, Salt, Pepper, Beef Broth, Bay leaves, and Flour.
5. Whisk until it starts to thicken a bit and then pour over the pot roast.
6. Judge by eye how much water you want to add and balance it out with some more beef broth if need be.
7. Cook on low for 10-12 hours on low heat or on High for 5-6 hours: Add the rest of the vegetables half way through on the time so they don't over cook.
8. When done Discard the Bay Leaves and transfer roast and vegetables to a serving tray.
9. If gravy in the slow cooker is not thick enough add some more Flour whisking in a little at a time until desired thickness.

vegetable oil, red potatoes, carrots, onions, stalks of celery, garlic, thyme, salt, ground black pepper, flour, bay leaves

Taken from www.foodgeeks.com/recipes/22158 (may not work)