1 (3-4 lb.) top or eye of round (marinated -- see BRINE)
2 small white onions (cut into 8 wedges)
5 carrots (cut into threes)
1 cup sliced mushrooms
salt and pepper, to taste
1 tbsp. flour or cornstarch (more if making GRAVY)
2 tbsp. cold water
2 tsp. butter
5-6 small Yukon gold potatoes (cut into 6 wedges) (more if serving more people or have a larger Crock-Pot)
1/2 cup olive oil, divided
4 tsp. garlic powder, divided
1 tsp. paprika, divided
1 lemon wedge (no seeds)
2 tsp. celery flakes
3 bacon strips (optional)
3-4 sprigs fresh rosemary
2 garlic cloves (smashed and each cut into 4)

Preheat slow cooker on HIGH for 20 minutes. Add onions, carrots, and mushrooms. Coat with salt and pepper. In a cup or bowl whisk in flour and water until smooth. Add to vegetable mixture and stir. Throw in butter. Cover slow cooker.

Rinse and pat dry potato wedges. In bowl, coat potatoes with salt, pepper, 1/4 cup olive oil, 2 teaspoons garlic power, 1/2 teaspoon paprika and toss. Squeeze lemon juice over mixture (watch for seeds!) Set aside.

In a large skillet or griddle, heat 1/4 cup olive oil on medium heat. Meanwhile, as that's getting hot, rinse your meat in cold water and pat it dry.

Rub: Salt, pepper, 2 teaspoons garlic powder, 1/2 teaspoon paprika, and celery flakes. Stir all ingredients in a bowl with a fork. Score meat with knife in few places then rub all over meat.

Brown all sides of the meat in skillet (approx. 2 minutes on each side). Place meat over the vegetable in slow cooker. Add potatoes around the meat on the sides of the slow cooker with meat in the center. For more flavor, top meat with 3 strips of bacon spaced 1-inch apart, parallel to each other. Place 2 sprigs of rosemary in between the bacon strips. Sprinkle the rest of rosemary needles over the potatoes. Throw in garlic over potatoes and meat.

Cook for 6-7 hours flipping meat ONCE halfway through cooking (do not to open lid throughout process except for quick flip).

After cooking try to remove potatoes first. (If you like a crispy texture you can broil them for 5-10 minutes on baking sheet. Just preheat oven first and cook 500°F). Remove meat and cover loosely with aluminum to keep warm without trapping heat.

Remove vegetables. Serve meat, potatoes, and vegetables with gravy -- see GRAVY. While cooking you can always whip up some homemade biscuits to make a TRUE complete comfort meal... (Or pick them up at a local KFC - hey, you have 6 hours to spare!)

BRINE:

1 gallon water (approx)
1/2 cup red wine vinegar (or any of your choice)
1/4 cup salt
6-10 whole peppercorns
3-4 bay leaves
1 tbsp. sugar
few dried juniper berries (if available)

This brine is made to tenderize the meat, especially tough cuts. Marinate anywhere from 3 to 20 hours.

Pour enough water in a large, non-reactive pot that would cover your meat. Add vinegar (I use red wine, but you can choose to use apple cider vinegar or any of choice). Add salt, peppercorns, bay leaves, sugar and juniper berries. Bring to boil. Stir and cool in refrigerator/or freezer (add ice if you like). When cold, add meat to marinade for 3 to 20 hours. Keep refrigerated.

GRAVY:

After removing items from Crock-Pot add all juices to small saucepan. Bring liquid to start of boiling point and slowly whisk in small amount of flour or cornstarch until it thickens. Add salt and pepper. Add mushrooms if desired and keep stirring. Serve immediately.

Submitted by: BridgetteG