Crack Pot Pot Roast

My roommate owns a Crock Pot. No one's ever used it. I felt it was my duty.

Ingredients:

3-4 lbs chuck roast
2 large onions, sliced
4-5 medium potatoes, diced into 1-inch pieces
2 large carrots, sliced into 1/2 inch pieces
1/2 cup beef broth
1/2 cup flour
1 tbsp oil
1 bay leaf
salt & pepper



Season a 3 to 4 pound roast with salt and pepper then dust with flour.

Heat oil in a skillet over medium heat. Once oil is hot, brown meat in skillet on all sides. Remove to a plate.

Add 1/2 cup beef broth to the skillet; stir to loosen browned bits. (I like my roast with a little more stew, and added in 1/2 cup of red wine as well.) Remove from heat.



Place onions, potatoes, and carrots in the bottom of a 3 1/2-quart (or larger) Crock Pot. Place browned roast on the vegetables.

Pour skillet juices over the roast and vegetables, and season with a little more salt and pepper. Add in 2 bay leaves.

Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours. Remove the roast and vegetables to a serving platter; keep warm until serving.