Classic Pot Roast
Cook time: 8-10 hours on low
1 tbsp. vegetable oil
1 beef chuck shoulder roast (3 to 4 pounds)
6 medium potatoes, halved
6 carrots, sliced
2 onions, quartered
2 stalks celery, sliced
1 can (about 14 oz) diced tomatoes, undrained
Salt and black pepper
1 ½ to 2 tablespoons all-purpose flour
1) Heat oil in a large skillet over medium-low heat. Add roast, brown on all sides. Transfer to Crock-Pot® slow cooker.
2) Add potatoes, carrots, onions, celery and tomatoes with juice. Season with salt, pepper and oregano. Add enough water to cover bottom of Crock-Pot® slow cooker by about ½ inch. Cover; cook on low 8 to 10 hours. Remove roast to platter and let stand 15 minutes.
3) Transfer juices to a small saucepan. Whisk in flour until smooth. Cook and stir over medium heat until thickened. Slice roast and serve with gravy.