Bek's Pot Roast (Crock-Pot)

Recipe by Gatorbek
READY IN: 10hrs 20mins
SERVES: 8-10


  • 2
    lbs chuck roast
  • 2
    teaspoons salt
  • 18
    teaspoon pepper
  • 12
    lb carrots, peeled and cut crosswise or 1/2 lb baby carrots
  • 4 -5
    medium red potatoes, quartered
  • 1
    large onion, quartered
  • 2
    celery ribs, sliced
  • 4
    ounces fresh mushrooms, sliced (or 1 8oz can with juice)
  • 3
    tablespoons flour
  • 14
    cup water


  • Place vegetables on bottom of crock-pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons of water into the pot. Cook on Low for 10 to 12 hours.
  • Remove meat and vegetables to large serving dish or bowl, cover to keep warm.
  • Make gravy by making a smooth paste of 3 tablespoons of flour and 1/4 cup water in a 2-cup measuring cup. Slowly ladle hot juices into the flour mixture, stirring constantly. Once the measuring cup is full, pour gravy mixture back into crock-pot and blend with remaining juices. Either pour gravy over meat and vegetables, or serve gravy separately.
  • Serve immediately.