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1 – 4-lb chuck roast, trimmed of fat & rubbed with 1 t. salt, ½ t. pepper and ¼ t. paprika
4 large carrots, cut into 3 inch lengths
4 large potatoes, quartered
1 large onion, quartered
1 celery rib, chopped coarsely 2 bay leaves
3 c. water
½ c. cider vinegar
3 T. butter, softened
3 T. flour
Put roast in Pam sprayed crock pot.
Add veggies & bay leaves. Pour water & vinegar over meat and veggies.
Cover & cook on low 6-8 hours.
Transfer meat and veggies to platter & cover with foil. Turn crock pot to high.
In bowl, mash butter & flour. Add to hot liquid, stirring til thickened. Serve pot roast with gravy.
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