---------- Recipe via Meal-Master (tm) v8.04
       Title: Pot Roast/crock-Pot
  Categories: Beef, Main dish, Casseroles
       Yield: 6 servings
       3 lb Chuck roast; trimmed
       1 pk Lipton onion soup mix
   2 1/2 c  Water
       1    Med Onion; sliced
       1    Sm Carrot; cut into 3 pieces
       2    Celery; chopped
       1 c  Garlic
       2    Sm Red potatoes
   I like to brown the meat and the veggies, it gives the
   gravy more flavor. It’s not absolutely necessary
   though. Place the meat into the crockpot, then the
   veggies; sprinkle on the onion soup mix and pour water
   over the top. Cover and cook on LOW for 8-10 hours or
   until meat is tender. Once the meat is done, if you
   want to thicken the gravy, remove the meat and veggies
   from the pot and place them on a serving platter. Mix
   together 2 tablespoons flour (I like Wondra Flour, it
   never lumps...no need to mix with water) and 2-3
   tablespoons water to make a paste; whisk the paste
   into the hot liquid until thickened. You may want to
   put the temperature on HIGH when you make the gravy.
   It might be hard to find a 1-1/2 lb roast but it’s not
   impossible. There are only two of us and I always make
   a big roast and freeze the leftovers or make other
   dishes with it (burritos, noodle casseroles,
   enchiladas, etc). If I remember any other good ones
   I've tried, I'll be sure to pass them on to you. Good
   luck in your quest. FROM: ELLIE COLLIN   (CMKD93F)