3 1/2 to 4 lb. beef, arm or boneless pot roast
1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
3 carrots, pared, sliced lengthwise & cut in 2 inch pieces
3 potatoes, peeled & quartered
2 sm. onions, sliced
1 stalk celery, cut into 2 inch pieces
1 jar (2 oz.) mushrooms
3 tbsp. flour
1/4 c. water

Trim all excess fat from roast; brown and drain. Combine 1/4 cup flour, salt and pepper. Coat meat. Place all veggies EXCEPT mushrooms in the crock pot. Put roast on top. Spread mushrooms and juice evenly over top of roast. Cook covered on low setting for 8-10 hours.

When finished cooking, prepare gravy to taste.