America's Favorite Pot Roast
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- 3.5 lb
- beef pot roast, boneless
- 1/4 c
- 2 tsp
- 5/8 tsp
- carrots, pared and cut into 2" pieces
- potatoes, peeled and quartered
- onions, sliced
- celery stalk, cut into chunks
- 2 oz
- mushrooms, drained
- 3 Tbsp
- 1/4 c
1Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut.
2Combine 1/4 cup flour, the salt and pepper.
3Coat meat with the flour mixture.
4Place all vegetables except mushrooms in crockpot and top with roast (cut roast in half, if necessary, to fit easily).
5Spread mushrooms evenly over top of roast.
6Cover and cook on low for 10 to 12 hours.
7If desired, turn to high during last hour to soften vegetables and make a gravy.
8To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crockpot.
9Season to taste before serving.