Pot Roast

1. Place chopped up onions in a skillet with a little oil.
2. Cover the pot roast with flour mixture (mixture: flour, lawry's seasoning, garlic salt, salt, pepper, I just put in a bunch of seasonings without measuring)
3. Brown all sides of the roast (about 3-4 minutes per side)
4. Fill a crockpot about 1/2-3/4 of the way full with water.
5. Dump in 2 gravy packages and 1 tsp of salt. Also add in 1 Tbs of kitchen bouquet to darken the water and give it a "gravy" type look. (I gave this to you in a tuperware).
6. Once the roast is browned, place in crock pot. Also, put in the carrots, celery and potatoes. (You'll need to peel the potatoes, and cut them in 1/2 or into thirds. You want them to be on the bigger side so they don't get mushy while they cook all day.
7. Cook on low for the day (8 hours) or on high for 5-6.

Getting ready to serve:
1. I put the meat in a 9X 13 baking dish to serve. Then I put the veggies in a separate bowl.
2. You can use the water/juice in the crockpot for gravy. I add "flour mixed with water" to thicken it up. You can also taste it and see if it needs any more flavoring. Season to taste.
3. I then pour the gravy over the meat to keep it moist and serve it this way.
4. Serve with corn and rolls.

PS. I hope the roasts aren't too fatty. The grocery store didn't have the ones I normally get. These ones didn't seem as lean. :(