I am a huge fan of slow cookers. They essentially take all the work out of the meal. My husband however, is not a fan. He tells me, "you're a much better cook that that." I'm not exactly sure how to take that...

Little does he know, many of our meals come from a slow cooker, and I've cleaned up the mess before he got home -- I guess my secret is out now. I found this Company Pot Roast Recipe in my favorite cookbook: Southern Living: Complete Quick and Easy Cookbook. I had preciously tried other roast recipes without much luck, but this one is SUPER yummy. In honor of this dreary, cold Tulsa day, I would love to share this bone-warming, hearty meal.

Picture courtesy: find.myrecipes.com

Ingredients:

1 2lb. boneless chuck roast (trimmed)

1 1/2 tsp fresh ground pepper

1 tbs. vegetable oil

2 lbs. red potatoes, quartered

3 small onions, quartered

1 package baby carrots

2 (10 1/2 oz) cans French Onion Soup

1 (small) can tomato paste

1/4 cup all purpose flour

1/2 cup water

1. Rub both sides of roast with pepper. Brown roast on all sides in hot oil in large non-stick skillet over medium-high heat. Place roast in 6 quart slow cooker.

2. Arrange veggies around roast. Combine soup and tomato paste in small bowl, and beat with a small whisk; pour evenly over roast and vegetables.

3 Cover and cook on high for 1 hour. Reduce to low, and cook about 9 more hours -- until contents are tender. Remove veggies and keep warm.

4. Pour drippings in a large skillet. Combine water and flour in a small bowl., whisking until smooth; gradually add drippings in skillet. Bring to a boil; cook, stirring constantly; 10 min. or until gravy is thick and bubbly. Serve with roast and veggies. Makes 8 servings.