Pot Roast

4 medium potatoes -- peeled and quartered
3 medium carrots -- cut into 2" chunks
1 medium onion -- sliced
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
3 pounds beef eye of round roast -- trimmed
1 4 oz. can mushrooms -- drained
1 can {10 1/4 oz. } beef gravy
1 1/2 teaspoons browning and seasoning sauce {Kitchen Bouquet}

Place the potatoes, carrots, and onion in a slow cooker. In a shallow dish, combine the flour, salt, and pepper. Coat the beef on all sides with the flour mixture and place over vegetables in the slow cooker. Place the mushrooms over the roast, then pour the gravy over the top. Cover and cook on the Low setting for 7 to 8 hours. One hour before removing the roast from the slow cooker, remove the cover and turn the roast over. When it has finished cooking, remove the roast to a cutting board. Add the browning and seasoning sauce to the slow cooker and stir gently. Slice the roast and serve with vegetables and sauce.

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