Classic Pot Roast in the Crock Pot Recipe

  • 2 tablespoons flour* (all-purpose wheat or gluten-free)
  • salt & freshly ground pepper to taste
  • 1 teaspoon dried thyme
  • 1 1/2 pounds boneless beef chuck roast, trimmed of excess fat
  • 3 tablespoons oil
  • 2 cups carrots, peeled & cut into 1 inch pieces
  • 2 cups celery, cut into 1 inch pieces
  • 2 cups potatoes, peeled & cut into 1 inch pieces
  • 2 onions, cut into wedges (small)
  • 2 cloves garlic, minced
  • 16 ounces beef or vegetable broth
  • 1 tablespoon apple cider vinegar
On a plate, combine flour, salt & pepper, & thyme.

Dredge meat in seasoned flour, coating all sides.

Heat oil in large saucepan & brown meat on both sides, turning once (~ 7 minutes).

Place carrots, celery, potatoes, onions, and garlic in slow cooker.

Top vegetables with browned roast.

Add broth & vinegar.

Cover & cook on low for 8-10 hours, or high for 4-5 hours.

Serves 6

*may use wheat flours, or gluten-free flours. I use homemade pumpkin flour or brown rice flour.

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