Pot Roast with Rich Tomato Gravy (Crock Pot)

1 Tbsp vegetable oil
1 beef cross rib or rump roast
about 3 to 4 lbs
2 onions thinly sliced
3 stalks celery thinly sliced
3 large carrots peeled and cut
into bite size pieces
2 cloves garlic
1 tsp mustard
1/2 tsp dried thyme
1 tsp salt
1/2 tsp fresh ground
2 Tbs flour
1 can condensed tomato soup
1/2 cup beef broth
1 Tbsp Worcestershire sauce
2 Tbsp packed brown sugar
2 Tbsp balsamic or red wine vinegar ,
optional

1. In a large skillet heat oil over medium -high heat. Add roast and cook, turning until brown on all sides. about 8 mins. Transfer to 5qt or larger slow cooker.

2. Reduce heat to medium. Add onions, celery, carrots to skillet and cook, stirring until vegetables are soften about 7 mins. Add garlic, mustard, thyme, salt, pepper and cook for about 1 min. Sprinkle veggies and seasoning with flour and stir. Add tomato soup and broth and cook stirring until thickened. Stir in Worcestershire sauce.

3.Pour Mixture over roast cover and cook on High for 5 to 6 hours or on Low for 10 to 12 hours.Remove roast for slow cooker and slice on a cutting board. Stir in brown sugar and vinegar.if using sauce for gravy.

Serves 7
this is NOT the right Nutritional info

Serve with mashed potatoes
recipe doesnt include those as part of the calorie count...

this recipe is from Woman's Day Slow Cooking 2007
love this recipe.... but I dont like celery so I double the carrots ...

Number of Servings: 7

Recipe submitted by SparkPeople user LEEPFROG95.