Pot Roast

By McLean

Ingredients

• 4 medium-sized potatoes, peeled and quartered
• 3 medium-sized carrots, cut into 2-inch chunks
• 1 medium-sized onion, sliced
• 1/4 cup flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 (3 lb.) beef eye of round roast, trimmed
• 1 (4 oz.) can mushrooms, drained
• 1 can beef gravy
• 1 1/2 teaspoons browning and seasoning sauce

Preparation

Step 1

Place potatoes, carrots, and onion in a 6-quart slow cooker.

In a shallow dish, combine flour, salt and pepper. Coat beef on all sides with flour mixture and place over vegetables. Place mushrooms over roast then pour gravy over the top. Cover and cook on low setting 7 to 8 hours.

One hour before removing roast from slow cooker, remove cover and turn roast over; replace cover and continue cooking.

When roast has finished cooking, remove it to a cutting board. Add browning seasoning sauce to slow cooker and stir gently. Slice roast and serve with vegetables and sauce.