Pot Roast

3 1/2 - 4 pounds boneless roast
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 carrots ( pared, sliced lengthwise and cut into 2 inch pieces )
3 potatoes ( peeled and quartered )
2 small onions ( sliced )
1 jar brown gravy
3 Tbsp. flour
1/4 cup water

Trim all excess fat from roast. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables in crock pot and top with roast ( cut roast in half, if necessary, to fit easily). Spread gravy evenly over the top of the roast. Cover and cook on low for 10 to 12 hours.

If desired turn to high to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 Tbsp. flour and the water and stir into crock pot. Season to tatse before serving.