Ingredients 3 1/2 pound beef, arm or boneless pot roast 1/4 cup flour 2 teaspoon salt 1/8 teaspoon pepper 3 each carrots, peeled, sliced lengthwise, cut in 2 inch pieces 3 each potatoes, peeled, quartered 2 each onions, sliced 1 each celery, stalk, cut in 2 inch pieces 2 oz mushrooms, jar, drained, or 1/4 c mushroom gravy 3 tablespoon flour 1/4 cup water Directions: Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in crockpot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crockpot. Season to taste before serving.