Slow Cooker Pot Roast

We had this Sunday night:

4 pounds beef roast (chuck or rump)

2 tablespoons flour

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 teaspoons garlic powder

1 tablespoon olive oil

1 medium onion, sliced in rings

2 large Russet potatoes, cut in 2-inch chunks

1 cup baby carrots (or peeled and cut regular carrots!)

1 cup sliced celery

3 tablespoons Worcestershire sauce

1/2 cup beef broth

The Directions.

Use a 6-quart slow cooker.

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil. While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots. Pour Worcestershire and beef broth on top. Cover and cook on low for 8 to 10 hours. If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.

A dry roast isn't from over slow cooking, it's from under slow cooking!

*****UPDATE*****

This was super yummy.