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1
In the morning (if desired) place one Reynolds Crock Pot Liner in your crock pot according to the directions.
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2
Peel 4 whole cloves of garlic.
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3
Peel and quarter 1 whole onion.
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4
Wash the potatoes thorougly, leaving peel on.
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5
Prick all over by gently stabbing the potatoes with a fork.
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6
Wash 2 cups (or two handfuls) of mini peeled carrots.
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7
In a seperate medium sized bowl mix all the liquid and both packages of Mccormick Seasoning Mix.
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8
Set aside.
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9
In a seperate pan, set to med.
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10
high heat, add the olive oil.
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11
On a clean work surface pour the flour.
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12
Add 1/2 tsp of salt and 1/2 tsp black pepper and mix in to the flour.
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13
Spread all over surface.
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14
Take your pot roast and roll it around in the flour.
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15
Coat all the surfaces of the meat well.
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16
Place the floured pot roast into the hot pan.
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17
Sear on all sides untill golden brown.
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18
2-4 minuets on each side.
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19
When all sides are seared set the pot roast in the middle of the crock pot.
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20
Pour the liquid mixture over it.
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21
Turn the crockpot on to high heat.
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22
Add the onion, potatoes, carrots, garlic cloves and bay leaf all around the pot roast but in the liquid.
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23
Salt and pepper to taste.
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24
Cook on high for 2 hours and then lower the temperature to low for at least 3 hours.
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25
When meat is falling apart tender and all vegetables are fork tender serve 2 pieces with some of the pot roasted vegetables, and natural gravy.
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26
Serve hot with side salad dressed with your favorite dressing!
