1 teaspoon Kitchen Bouquet or other gravy browning/seasoning sauce
1 clove garlic, minced
2 medium onions, cut in wedges
4 to 6 medium potatoes, peeled and cut in 1-inch chunks
2 to 4 carrots, halved and quartered
Instructions
Place roast in the slow cooker/Crock Pot; sprinkle with salt and pepper. Make a paste of the flour and cold water; stir in Kitchen Bouquet and spread over roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga). Cover and cook on low for 8 to 10 hours. Taste and add more salt and pepper to taste.
Originally Submitted
6/3/2009
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