Old-Fashioned Pot Roast

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 (2 1/2- to 3-pound) piece beef chuck, trimmed of fat
• 2 tablespoons vegetable oil
• 1 cup beef stock (page 91) or water
• 2 tablespoons quick-mixing flour (such as Wondra)
• 6 red potatoes, unpeeled, halved
• 6 small carrots
• 2 yellow onions, quartered
• 1/3 cup apple cider vinegar
• Freshly ground black pepper

1. Combine the all-purpose flour and salt in a large resealable plastic bag.
2. Add the meat and shake until evenly coated.
3. Place a large saute pan over medium-high heat and add the oil.
4. Add the meat and cook, turning, for about 15 minutes, until browned on all sides.
5. Transfer the meat to the slow cooker.
6. In a small bowl, combine the water and quick-mixing flour and stir to form a slurry.
7. Arrange the potatoes, carrots, and onions on top of the meat and pour in the slurry and the vinegar.
8. Cover and cook on low for about 8 hours, until the meat is very tender.
9. Evenly divide the meat and vegetables among dinner plates and spoon on the thickened juices.
10. Serve at once.

flour, salt, beef chuck, vegetable oil, beef stock, flour, red potatoes, carrots, yellow onions, apple cider vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/old-fashioned-pot-roast-380249 (may not work)