Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chuck roast |
| 2 teaspoons | Salt |
| ⅛ teaspoon | Pepper |
| 3 \N | Carrots; cut crosswise |
| 3 mediums | Potatoes; quartered |
| 1 large | Onion; sliced |
Place vegetables on bottom of crock pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons water into crock pot. Cook on Low for 10 to 12 hours. Make gravy by making a smooth paste of 3 tablespoons flour and ¼ cup water and stirring into crock pot. Cook on High until gravy is thickened.
Recipe By : Rival Crock Pot Cookbook, p. 11 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 14:12:48 -0800 From: Mary Ash <smile@...>