Waiting for the pot roast to finish

Underneath those veggies is a 2-1/2-lb. chuck roast that is filling my home with rich, yummy smells ... and I have to wait four more hours until I can slice into it.

Life is so unfair.

I've tried a number of pot roast recipes this past year, including this Maple Pot Roast and this Homestyle Pot Roast from Reynolds that uses one of their oven bags, but I still have yet to find that go-to recipe. I'm hoping this is the one:

Old-Fashioned Pot Roast
1 c. plus 2 T. all-purpose flour
1 t. kosher salt
1 t. freshly ground black pepper
2-1/2- to 3-lb. chuck roast
2 T. vegetable oil
1 c. beef stock
Small package baby carrots
6 red potatoes, quartered
2 yellow onions, quartered
1/3 c. apple cider vinegar

Combine 1 c. all-purpose flour with the salt and pepper in a large bag. Add the meat and move it around until it's evenly coated.

Heat a large saute pan over medium-high, add the oil, then brown the meat on all sides for a total of about 15 minutes. Place the roast in a Crock-Pot, then cover with the carrots, potatoes and onions.

Combine the 2 T. flour with the broth and mix well, then pour over the veggies. Add the vinegar, then cook on low for 8 hours.