2 to 3 Lb. roast

4 Carrots

4 ribs celery

4 medium potatos

1 large onion

1 medium ripe tomato

2 tbsp oil

1 1/2 teasp salt

1 teasp onion powder

1 teasp paprika

1/2 teaspoon ground black pepper or to taste.

2 garlic cloves chopped fine

2 bay leaves

2 Beef bullion cubes

1 cup hot water

Thickener

3 Tblsp flour

3 Tblsp butter (room temp)

Turn Crock pot to high heat. Add oil, roast, salt, onion powder, paprika, garlic, and pepper. If poss, cook for about 1 hour on high. then change temp to low. Rinse and chop tomato, add to roast. Peel carrots and cut off ends, cut into 2 inch chunks, add to roast. Peel potatos, cut into 2 inch chunks, add to roast. Peel onion, chop into large chunks, add to roast. Rinse celery, cut off ends, chop into 2 to 3 inch chunks, add to roast. Dissolve bullion cubes in hot water, add to roast, add bay leaves. Cover and cook on low for about 8 hours.

If you would like to thicken the gravy: Place flour and butter into a small bowl, with a fork, work the butter into the flour, until the two are combined and form a small grainy appearance. Stir the flour / butter mixture into gravy, one tablespoon at a time, until you achive the desired thickness.

*****The tomato keeps the meat moist. Some crock pots only warm on low heat, please check your manufacturer directions to see if this applies to you. This roast will also cook well on high heat for the entire time. It can also easily surpass the suggested time with minimal issues, at most, you meat will become so tender that it falls apart.

** Remove Bay leaf before serving.