Yield: 4 Servings
|1½ pounds||Chuck roast|
|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@...>