Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        beef arm or boneless pot roast
     1/4  cup           flour
   2      teaspoons     salt
     1/8  teaspoon      pepper
   3                    carrots -- peeled, sliced
                        -- lengthwise, cut in
                        -- 2"
          pieces        
   3                    potatoes -- peeled and
                        -- quartered
   2      small         onions -- sliced
   1      stalk         celery -- cut in 2" pieces
   1      2 oz jar      mushrooms -- drained
                        or
     1/4  cup           mushroom gravy
   3      tablespoons   flour
     1/4  cup           water

Preparation:

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving.