Source: Monica's Crock Pot recipe book.
- 2-4 lb beef chuck pot roast
- 1/2 cup flour
- salt and pepper
- 3 carrots, sliced
- 3 potatoes, quartered
- 3 onions, sliced
- 2 stalks celery, sliced
- 1 cup mushrooms, sliced
- 1 cup beef broth or wine
- Coat roast with 1/2 cup flour, salt, and pepper. Sear roast in a skillet on stovetop (optional, but I would recommend.)
- Place all vegetables in slow cooker, except mushrooms. Add roast and spread mushrooms on top. Pour in liquid.
- Cover and cook on low for 10-12 hours or on high for 6-8 hours, or until tender.