OH Pot Roast. The second traditional form of comfort food here in the states next to chicken soup. I find that Pot Roast is like Spaghetti. Each person has a different way of making it, but it always comes out amazingly delicious. Now it took me a while to be a pot roast lover. I mean potatoes and carrots and meat didn't sound all to appealing to me as a child. I was picky like that. It wasn't until I was older when I fully found respect of the mighty pot roast. It took me a while to really do some hunting for a good recipe. Low and behold, we had to replace our slow cooker and there was one right in their book that came in the box. I tried it and wow!!! Simple yet SO DARN YUMMMY!!!! If you have wanted to try making a pot roast and looking for something simple, this is a great one! Try and enjoy!!!
America's Favorite Pot Roast (Crock Pot Cookbook and Owner's Manual)
3 1/2 to 4lbs boneless pot roast
1/4 cup flour
2 tsp salt
1/8 tsp. pepper
3 carrots, chipped
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, chipped
10 button mushrooms, sliced
Trim all excess fat from the roast, brown and drain. Combine 1/4 cup flour, salt and pepper and coast meat with the flour mixture. Place all vegetables except mushrooms in the Crock-pot Slow Cooker and top with the roast. Spread mushrooms evenly over the top of the roast. Cover and cook on low for 10 to 12 hours or on High for 4-6 hours
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