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    Easy-Cook Pot Roast

    Source of Recipe


    4 medium potatoes, peeled and quartered
    3 medium carrots, cut into 2" chunks
    1 medium onion, sliced
    1/4 cup all-purpose flour
    2 teaspoons salt
    1/2 teaspoon black pepper
    3 pounds beef eye of round roast, trimmed
    4 oz. can mushrooms, drained
    10 1/4 oz. can beef gravy
    1 1/2 teaspoons browning and seasoning sauce (Kitchen Bouquet)

    Place the potatoes, carrots, and onion in a slow cooker. In a
    shallow dish, combine the flour, salt, and pepper. Coat the beef
    on all sides with the flour mixture and place over vegetables in
    the slow cooker. Place the mushrooms over the roast, then pour the
    gravy over the top. Cover and cook on the Low setting for 7 to 8
    hours. One hour before removing the roast from the slow cooker,
    remove the cover and turn the roast over. When it has finished
    cooking, remove the roast to a cutting board. Add the browning and
    seasoning sauce to the slow cooker and stir gently. Slice the roast
    and serve with vegetables and sauce.




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