Crock Pot #1...

Sunday Pot Roast

Serves 6

1/2 Cup Flour
1 14oz Can Beef Broth
3 Tbsps Tomato Paste
1 Tsp Dried Thyme
1 Tsp Salt
1 Tsp Pepper
2 1/2 lbs Boneless Beef Chuck Roast or Top Sirloin Roast
1/2 Bag (8oz) Baby Carrots
4 Ribs Celery, Chopped
1 Cup Onion, Chopped
1 lb Small New Potatoes, Scrubbed

Directions:

* Coat 4 Quart or Larger Crockpot with cooking spray. Add Flour and gradually pour in Broth, Whisking to prevent clumps. Add Tomato Paste, Thyme, Salt, and Pepper...stir to combine.

* Add Beef, Carrots, Celery, Onion and Potatoes. Spoon Sauce over meat and veggies.

* Cover and Cook on low 8 to 9 hours or on high 4 to 4 1/2 hours, or until meat reads 160 degrees on a meat thermometer.

*** Idea***- Great for Sunday after church. Just start before you leave and it will be ready by dinner time! I like making rice to serve this over...tastes good with the juice mixture!