Mom's Slow-Cooker Pot Roast

Mom used to put this in the oven right before we headed out to church. Smelling the pot roast aroma when we walked in the door 3 hours later was the best! Mom used to bake it in the dutch oven pots. The potatoes and carrots that were nearest the sides were so yummy because they were crunchy and flavorful.

ingredients

2 lbs. pot roast
2 to 2 1/2 pounds potatoes, cubed
1/2 pound baby carrots, halved
1 onion, sliced
2/3-3/4 cup water
3 cubes beef buillon
garlic powder, to taste
onion powder, to taste
salt and pepper, to taste
flour
oil

directions

1
Brown the pot roast in a heavy pan. As the oil is heating, mix flour with some slat, pepper, garlic powder and onion powder. Coat the roast on all sides with flour mixture and fry for a couple minutes on all sides.
2
Cut up carrots, potatoes, and onions in bowl. Cover with seasonings and beef broth. Once mixed, place a layer of the veggies in the bottom of the crock pot. Place roast on top then pack the remaining space with more veggies.
3
Cover and cook on high for 5-6 hours.

Source: Robin