A hearty and flavorful pot roast prepared effortlessly in a slow cooker, perfect for a comforting family meal.
Arrange the carrots, onions, celery, and mushrooms at the bottom of the slow cooker.
Cut the vegetables into uniform sizes to ensure even cooking.
Place the beef chuck roast on top of the vegetables and season with salt and pepper.
Ensure the beef is centered to allow even heat distribution.
Pour 3 tablespoons of water over the ingredients and cover the slow cooker.
Use broth instead of water for a richer flavor.
Cook on low heat for 10 to 12 hours until the beef is tender.
Avoid opening the lid during cooking to maintain consistent temperature.
Transfer the beef and vegetables to a serving dish and cover to keep warm.
Let the beef rest for a few minutes to retain its juices.
In a mixing bowl, combine flour and water to create a smooth paste.
Whisk thoroughly to avoid lumps.
Gradually add hot juices from the slow cooker to the paste, stirring constantly.
Add the juices slowly to prevent the gravy from becoming too thin.
Return the gravy mixture to the slow cooker and blend with the remaining juices.
Taste and adjust seasoning if necessary.
Serve the beef and vegetables with the gravy poured over or on the side.
Garnish with fresh parsley for a touch of color.
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