Slow-Cooker Pot Roast Recipe by Amanda Tarlton from TasteofHome.

Ingredients

• 1 boneless beef chuck roast (3-4 pounds)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 4 large carrots, cut into chunks
• 4 medium potatoes, peeled and quartered
• 2 medium onions, cut into wedges
• 2 celery ribs, cut into chunks
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder

Directions

1. Prepare the roast: Coat the roast with flour, salt, and pepper. Heat oil in a large skillet over medium heat. Brown the roast on all sides, about 4-5 minutes per side.
2. Layer the vegetables: Place carrots, potatoes, onions, and celery into a 6-quart slow cooker.
3. Add the roast: Place the browned roast over the vegetables.
4. Season and cook: Combine broth, thyme, basil, and garlic powder; pour over the roast. Cover and cook on low for 6-8 hours or until meat is tender.
5. Serve: Remove roast and vegetables to a serving platter. Strain cooking juices to serve as a gravy if desired.