Old Fashioned Crock Pot Roast

Serves 6 to 8, 4 with leftover

• 4 pounds beef roast (chuck or rump)
• 2 tablespoons Rice Flour
• 1 teaspoon Sea Salt
• 1/8 teaspoon White Pepper
• 2 teaspoons Garlic Powder
• 1 tablespoon Olive Oil
• 1 medium Onion, Sliced in rings
• 2 - 4 Yellow Potatoes, cut in 2-inch chunks
• 2 - 4 Red Potatoes, cut in 2-inch chunks
• 1 cup Baby Carrots, Sliced bite size
• 1 cup Sliced Celery
• 3 tablespoons Worcestershire Sauce (Lea & Perrins is Gluten Free in USA)
• 1/2 cup Beef Broth or Red Wine (I use cooking wine)

Use a 6-quart slow cooker.

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder.
Remove roast from the bag and brown all sides in a large skillet with olive oil.

While your meat is browning, place the sliced onion in the bottom of the cooker.
Toss in the potatoes, celery, and carrots.
Add meat.
Pour Worcestershire and beef broth (or wine) on top.
Cover and cook on low for 8 to 10 hours.

If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.