Melt in your mouth Slow Cooker Pot Roast with Potatoes, Gravy & Vegetables

Great for Family Dining, or for Entertaining.

1 lb Beef chuck pot roast
4 small Peeled Potatoes
4 larged carrots
4 Celery Stalks
1 cup of Fresh Mushrooms sliced
1/2 cup chopped or sliced mushrooms
1 cup water
1/4 cup of whole wheat flour (for gravy)

I use a 2 lb roast and save half of the cooked roast for tacos, or bbq beef for another meal.

Heat olive oil in a large skillet and brown the beef on both sides (I prefer to brown my until it is very dark) then remove pan from heat.

Cut the Peeled potatoes & carrots & Celery in half and place on the bottom of the crock pot .

Pat the oil and fat from the beef with a paper towel and then place the roast on top of the vegetables in the crock pot.

Pleace the onions and mushrooms on top of the roast.

Mix the water and seasonings together and pour over the top of everything in the pot (do not use the flour yet).

Turn the crock pot on low and cook for 8-10 hours.

Remove the Roast and Vegetables from the Crock pot and pour all the liquid into a sauce pan. ( I strain the tiny pieces of vegetables and meat from the liquid, but it is not necessary).

Thickening for gravy:

In a small bowl, put about a half a cup of water, and mix in the flour and stir with a fork or wire whisk until there are no lumps. This should be about the consistance of creamy soup.

Bring the liquid to boil and slowly stir in the thickening, using a wire whisk and stirring continuously.....I use no more than half of the flour mixture to start and add more if the gravy needs to be thicker.

Makes 4 servings - calories include gravy, so enjoy!

If you don't thicken the gravy, you can knock off about 25 calories per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LORI-RED.