Crock Pot Yankee Pot Roast

This week, I'm making Yankee style pot roast for Crock Pot Night. I love this recipe because the meat is so tender and it makes its own drippings for gravy. Then we use the leftover meat the next night, slice it up thinly, and put it on bread with mozzerella or provolone cheese. Leave the sandwich open face and toast it to melt the cheese. Then pour gravy over the top. Sooooooooooooo yummy!

Crock Pot Yankee Pot Roast

Ingredients:
2-3 pound roast
6 red potatoes, washed
1 small bag baby carrots
1 cup water
Salt and Pepper

Directions:
1. Sear the roast by heating a large skillet over medium-high heat, then place the roast on hot skillet for a few minutes on each side, just to brown/sear the outside of the meat. (This will help to keep the meat from drying out)
2. Place potatoes and carrots in bottom of crock pot and sprinkle with salt and pepper. Place roast over the top of the vegetables and sprinkle with salt and pepper. Pour water into crock pot. Cover crock with lid and cook on low for 9-10 hours.
3. To make the gravy, add enough water to the drippings to make 2 cups. In a shaker, combine 1/2 cup cold water and 1/4 cup flour. Shake to combine until there are no lumps. Gradually add to drippings. Cook over medium heat until gravy begins to boil, stirring constantly. Cook for 1 minute or until gravy thickens.