CROCK POT ROAST WITH GRAVY

1	2-3 lb. roast of choice
1 Tbsp	kitchen bouquet*
3/4 c	beef broth
1can(s)	cream of mushroom soup
1 pkg	onion soup mix
1 Tbsp	Worcestershire sauce
1 Tbsp	red wine vinegar
1/2tsp	garlic powder
1/2tsp	dried thyme
1/4tsp	black pepper
2Tbsp	butter
2Tbsp	flour In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside. 2   Rub kitchen bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium high heat. Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks). Transfer to the crock pot. 3   Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened. Pour gravy over roast. 4   Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles. Enjoy! * Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label. Note: I got this recipe from Just a Pinch several years ago.