Crock Pot Pot Roast

• 2 -3 potatoes, peeled and thinly sliced
• 2 -3 carrots, peeled and thinly sliced
• 1 -2 onion, peeled and sliced
• 8 ounces button mushrooms, halved
• salt and pepper
• 3 -4 lbs beef brisket or 3 -4 lbs rump roast or 3 -4 lbs pot roast
• 12 ounces beef consomme
• 12 cup flour
• 12 cup water

1. Put veggies in bottom of crock pot.
2. Add meat, salt and pepper meat to taste.
3. Add consomme.
4. Cover and cook on low 10-12 hours or High 5-6 hours.
5. Remove meat.
6. To thicken to gravy: Make a paste with 1/2 cup flour and 1/2 cup water.
7. Add to pan juices and stir until completely dissolved.
8. Ready in 15 minutes, or when it begins to boil.

potatoes, carrots, onion, button mushrooms, salt, beef brisket, beef consomme, flour, water

Taken from www.food.com/recipe/crock-pot-pot-roast-278444 (may not work)