French Pot Roast  

    4 pounds boneless round or chuck roast
    2 tablespoons Flour
    2 tablespoons Oil
    1 can Condensed onion soup
    1 Green pepper -- seed/slice
 
   1.  Trim excess fat from roast; rub beef well with flour; brown in oil  
 in a large skillet or an electric slow cooker. 2.  Place meat in slow  
 cooker; pour onion soup over; cover cooker. 3.  Cook on low for 10 hours  
 or on high for 5  hours, or until meat is tender when pierced with a two  
 tined fork. Place green pepper rings on roast to steam during last 10  
 minutes of cooking.  Remove meat and pepper rings to heated serving  
 platter; keep ;hot while making gravy from juices. 4.  Turn heat to high.  
  Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth  
 pate.  Stir into slow cooker; cover; cook 15 minutes; taste and season  
 with salt and pepper if needed.