Slow Cooker (or oven) Beef Pot Roast II

A slow cooker version of pot roast, or the traditional oven method (see bottom). Originally from here with some changes.

2~3 pound sirloin tip roast (or equivalent cut of beef)
1/2 cup flour
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon seasoned salt (or regular salt)
1 tsp olive oil (or 1~2 tsp melted butter or margarine)
1 envelope of dry onion soup mix (1 or 2 oz)
1 can condensed cream of mushroom soup (10.75 oz)
1/2 cup water
3+ carrots, peeled and cut in half
3+ potatoes, peeled and quartered (or leave skin on if using red potatoes)
1/2 onion, quartered (optional)
2 sticks celery, cut into thirds (optional)

Peel and chop carrots, potatoes, onion, and celery. Place in the bottom of the crock pot.

Combine flour, pepper, seasoned salt, and garlic powder in a large bowl. Dredge roast on all sides with thick coating of flour mixture. Set aside remaining flour mixture.

Prepare a wok (or large pan) on the stove with a coating of olive oil. Brown the roast on all sides in wok over medium-high heat. Remove browned roast and place in crock pot (with lid).

In the same wok used to brown the roast, add any remaining flour mixture and form a paste with the juices. Add onion soup mix, mushroom soup, and water, and stir over medium-low heat until fully combined.

Remove soup mixture from heat and pour over roast in casserole dish (mixture will be thick). Put the lid on the crock pot and cook on low for 8-10 hours.

Oven method: follow instructions as for the slow cooker, but use a large casserole dish with a lid instead of the crock pot, and omit the vegetables at the bottom. Cook at 325 F for 2 to 3 hours. To make vegetables via the oven method, add peeled, halved carrots and quartered potatoes to the casserole dish for the final hour of cooking (no celery or onion).