Recipe of the week
America's favorite dinner pot roast

3-1/2 to 4 pound beef roast
2 small onions, sliced
1/4 cup flour
1 stalk celery cut in 2-inch pieces
2 teaspoon salt
2 ounce jar mushrooms, drained
1/2 teaspoon pepper
3 carrots sliced into 2-inch
pieces

3 potatoes, peeled and quartered

Trim excess fat from roast. Combine flour, salt and pepper. Coat meat with it.

In skillet with margarine, brown the meat on both sides. Place all vegetables, except mushrooms, in the crock pot, then top with roast. Cut meat in half if too big.

Spread mushrooms evenly over top of roast. Cover and cook on low setting for 10 to 12 hours. If vegetables aren't soft enough, turn to high setting during the last hour.

Makes four to six servings.

- Joyce Barnett