Pot Roast - Slow Cook

2-4 pound beef chuck pot roast
1/2 cup flour
kosher salt and pepper
3 carrots, sliced
3 potatoes, quartered
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 cup beef broth

1. Coat roast with 1/2 cup flour, salt and pepper. Sear roast in skillet on stovetop (optional).
2. Place all vegetables in Crock-pot, except mushrooms. Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on low for 10-12 hours or on high for 6-8 hours, or until tender.