America's Favorite Pot Roast

3 1/2-4 lbs		Beef arm or boneless pot roast
1/4 cup		Flour
2 tsp		Salt
1/8 tsp		Pepper
3		Carrots, pared, sliced lengthwise and cut into 2" pieces
2		Small Onions, sliced
1		Celery stalk, cut into 2" pieces
2 oz		Mushrooms, drained or 1/4 c mushroom gravy
3 Tbs		Flour
1/4 cup		Water

1	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 10-12 hours.
2	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 Tbs flour and the water and stir into crock-pot. Season to taste before serving.