Crockpot Homestyle Pot Roast (Slow Cooker)

• 1 tbsp. vegetable oil
• 3 to 4 lb. beef pot roast
• 2 onions, thinly sliced
• 4 stalks celery, peeled and thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. cracked black peppercorns
• 1/4 cup all purpose flour
• 1 can (10 oz.) condensed beef broth, undiluted
• 1 bay leaf
• 1 to 2 green bell peppers, seeded and finely chopped
• 3 tbsp. steak sauce

1. In a nonstick skillet, heat oil over medium high heat.
2. Pat roast dry with paper towel and brown in skillet on all sides.
3. Transfer to slow cooker stoneware.
4. Reduce heat to medium.
5. Add onions and celery and cook, stirring, until softened.
6. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minutes.
7. Add flour and cook, stirring for 1 minute.
8. Add beef broth and bay leaf and cook, stirring, until mixture thickens.
9. Pour mixture over roast.
10. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender.
11. Stir green peppers and steak sauce into gravy.
12. Cover and cook on HIGH for 30 minutes, until peppers are soft.
13. To serve, discard bay leaf, place roast on a deep platter and spoon sauce over top.
14. TIP: If you feel the gravy is not thick enough after the roast has finished cooking, add a flour thickener.
15. Transfer the meat to a deep platter and keep warm.
16. Pour the sauce into a saucepan and heat slowly.
17. Meanwhile, in a small mixing bowl, place 2 Tbs.
18. all purpose flour.
19. Add the sauce, a tablespoonful at a time, stirring after each addition, until mixture is smooth.
20. When you have about 1/2 cup, add the mixture to the saucepan and bring to a boil over medium low heat.
21. Stirring constantly, until the sauce thickens.
22. Pour over roast and serve.
23. Serves 6-8.

vegetable oil, beef pot roast, onions, stalks celery, garlic, thyme, salt, cracked black, flour, condensed beef broth, bay leaf, green bell peppers, steak sauce

Taken from www.foodgeeks.com/recipes/20082 (may not work)