->Pot Roast 49 <-

4 medium potatoes, peeled and quartered

3 medium carrots, cut into 2" chunks

1 medium onion, sliced

1/4 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

3 pounds beef eye of round roast, trimmed

4 oz. can mushrooms, drained

10 1/4 oz. can beef gravy

1 1/2 teaspoons browning and seasoning sauce (Kitchen Bouquet)

Place the potatoes, carrots, and onion in a slow cooker. In a

shallow dish, combine the flour, salt, and pepper. Coat the beef

on all sides with the flour mixture and place over vegetables in

the slow cooker. Place the mushrooms over the roast, then pour the

7 to

hours. One hour before removing the roast from the slow cooker,

remove the cover and turn the roast over. When it has finished

cooking, remove the roast to a cutting board. Add the browning and seasoning sauce to the slow cooker and stir gently. Slice the roast

and serve with vegetables and sauce.