3 1/2 to 4 lbs. boneless pot roast
1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
3 carrots, pare and sliced
3 potatoes, peeled and quartered
2 sm. onions, sliced
1 stalk celery, cut up
1 jar mushrooms, drained
3 tbsp. flour
1/4 c. water

Trim excess fat from roast. Combine 1/4 cup flour, salt, and pepper. Coat meat with flour mixture. Place all vegetables except mushrooms in crock pot. Cut roast if necessary to fit easily. Place on top of vegetables. Spread mushrooms on top of roast. Cover and cook on low setting for 7-10 hours. Turn to high setting during the last hour. To thicken gravy make a smooth paste of the 3 tablespoons flour and the water; stir into crock pot.