Pot Roast With Gravy And Vegetables

Recipe Ingredients

1		Roast - (2 to 4 lbs), lean chuck,
		Bottom round, rump, etc.
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Water
4 tablespoons	60ml	Flour
1 teaspoon	5ml	Kitchen Bouquet or
		Other gravy browning/seasoning sauce
1		Garlic clove - minced
2		Onions - cut in wedges (medium)
4		Potatoes - (to 6) - peeled, and (medium)
		Cut into 1" chunks
2		Carrots - (to 4) - halved and
		Quartered

Recipe Instructions

Place roast in the crockpot; sprinkle with salt and pepper. Make a paste of the flour and cold water; stir in Kitchen Bouquet and spread over roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga). Cover and cook on LOW for 8 to 10 hours. Taste and add more salt and pepper to taste.

This recipe yields 4 to 6 servings depending on the size of the roast.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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