*  Exported from  MasterCook  *
                                Pot Roast #4
 Recipe By     : Peggy Engells
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Crockpot                         Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   vegetable oil -- or more
    3 1/2  pounds        beef bottom round roast
                         (well trimmed & tied
    1      teaspoon      salt -- divided
      1/2  teaspoon      black pepper -- divided
    2      medium        onions -- sliced
    2      medium        carrots --  1/2 thick rds
    4      medium        boiling potatoes --  1/2 thick rds
    2                    bay leaves
      1/2  cup           water
    1      tablespoon    unsalted butter
    1      tablespoon    flour --  all-purpose
   In a large skillet, heat the oil over medium-high heat.  Add the roast 
 and cook, turning often, until browned on all sides, about 10  minutes.  
 Transfer the roast to a plate and season with 1/2 teaspoon of  the salt 
 and 1/4 teaspoon of the pepper.  Add more oil to the skillet, if 
 necessary, and heat over medium heat.  Add the onions, carrots and 
 potatoes and cook over  medium heat, stirring often, until the onions are 
 softened, about 5  minutes.    Transfer the vegetables to a 3 1/2 quart 
 (or larger) slow cooker.   Add the bay leaves, and season with the 
 remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.  Place the roast on 
 top of the vegetables.  Add the water to the  skillet and bring to a boil, 
 scraping up the browned bits on the bottom of  the pan with a wooden 
 spoon. Pour into the slow cooker.   Cover and  slow-cook until the roast 
 is very tender, 8-10 hours on low (200 F).   Using a slotted spoon, 
 transfer the roast and the vegetables to a platter  and cover with foil to 
 keep warm.  Skim the fat from the surface of the cooking liquid.  In a 
 saucepan, melt the butter over  very low heat.  Add the flour and let 
 bubble, stirring constantly, until  lightly browned, about 1 minute. Whisk 
 in the cooking liquid and bring to  a simmer.  Cook, whisking often, until 
 thickened and reduced to about 1  cup, about five minutes.  Using a sharp, 
 thin knife, slice the roast  crosswise across the grain.  Serve with the 
 vegetables and gravy.
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