Ingredients:
3-4 lb. boneless pot roast with fat trimmed
2 Tblsp flour
2 tsp. salt
1/4 tsp. pepper
4 carrots,cleaned and cut into 2″ pieces
2 stalks celery, cleaned and cut into 2″ pieces
3 medium potatoes, peeled and quartered
1 large onion, peeled and quartered
Dill Weed
Place prepared vegetables into crock pot. Combine flour, salt and pepper and coat trimmed roast with this mixture.* Place roast on top of vegetables and sprinkle with a few sprigs of dill weed; cover; set crock pot on Low and cook for 10 hours.
* Make sure you trim the fat from the roast before slow cooking because too much fat can cause your crock pot meal to over cook. If your roast has a lot of marbling, brown it before adding it to the slow cooker for best results.
Do you have a slow cooker recipe your family loves?
