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Slow-Cook Pot Roast

 

3 to 4 potatoes, quartered
2 to 3 carrots, sliced thin
1 large onion, sliced thin
salt and pepper or season as desired
3 to 4 # brisket, rump roast, or pot roast
1/2 cup water or beef broth
6 tablespoons up to 1/2 cup flour
4 tablespoons melted butter

 

Put vegetables in bottom of crock-pot.

Season meat and place on top of vegetables.

Add liquid.

Cover and cook on low 10 to 12 hours or high 5 to 6 hours.

Remove meat and vegetables leaving liquid in pot.
Add a mixture of 1/2 cup flour and 4 tablespoons melted butter.
Mix well.
Turn to high, when it comes to a boil (about 15 minutes) gravy is ready.

 

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