Favorite Pot Roast
(Crock-Pot)

2 to 2 1/2 lb. beef bottom round roast
2 tsp olive or vegetable oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 cup baby cut carrots
2 cups sliced mushrooms
1 medium stalk celery, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 1/2 ounces) condensed beef consomme or broth
1 can (5 1/2 ounces) V-8 vegetable juice
1/4 cup flour

Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into the remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.