Pot Roast


31/2 pounds sirloin roast, trimmed
1/4 Cup of flour
2 teaspoons of salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk of celery, cut into 2 inch pieces
1 2 ounce jar of mushrooms, drained or 1/4 cup mushroom gravy
3 tablespoons of flour
1/4 cup of water


Trim all excess fat from roast; brown and drain if using chuck or other highly marbled cut.

Combine 1/4 cup of flour with the salt and pepper. Coat the meat with the flour mixture.

Place all vegetables except mushrooms in crock pot and top with roast (cut roast in half if necessary, to fit easily).

Spread mushrooms evenly over top of roast. Cover and cook on low for 10-12 hours. If desired, turn to high during the last hour to soften vegetables and make a gravy.

To thicken gravy, make a smooth paste of the 3 tablespoons of flour and the water and stir into the crock pot.

Season to taste before serving. Serves 4-6.

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