Old-Fashioned Pot Roast (In Slow Cooker)

Old-Fashioned Pot Roast (In Slow Cooker)

If you don't have a slow cooker, you can make this stew in a Dutch oven and cook in a 325-degree oven 2 1 / 2 hours.

Ingredients

• 1 cup all-purpose flour

• 1 teaspoon salt

• Fresh-ground black pepper, to taste

• 1 (2 1 / 2- to 3-pound) beef chuck roast, trimmed

• 3 tablespoons vegetable oil

• 1 cup beef or chicken broth

• 2 tablespoons quick-mixing flour, such as Wondra

• 8 red potatoes, halved

• 8 small carrots

• 2 yellow onions, quartered

• 1 / 3 cup apple cider vinegar

Method

Combine the all-purpose flour, salt and pepper in a large zip-seal plastic bag. Add the meat; seal. Shake until evenly coated.

Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, 15 minutes until browned on all sides. Meanwhile, combine the broth and quick-mixing flour in a small bowl until smooth. Transfer the meat to a slow cooker.

Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar. Cover; cook on low setting 8 hours until the meat is very tender. Skim off fat. Makes8 servings.