That's-So-Hot Pot Roast

1 Tbsp. cooking oil

1 (3- to 4-lb.) beef roast

6 potatoes, halved

2 onions, quartered

6 carrots, sliced

2 celery stalks, sliced

1 can (14 oz.) diced tomatoes (optional)

Salt and black pepper

Dried oregano

Water

1.  In large skillet over medium-low heat, brown roast on all sides.  Drain excess fat.

2.  Place roast in slow cooker.  Add potatoes, onions, carrots, celery and tomatoes.  Season with salt, black pepper and oregano.  Add enough water to cover bottom of slow cooker by about ½ inch.

3.  Cover and cook on LOW 8 to 10 hours. 

4.  Serve with natural juices, or combine cooking liquid with a couple tablespoons flour in a small saucepan on the stove to make gravy. (6 to 8 servings)