Slow Cooker Pot Roast (Print Version)
Tender beef chuck roast cooked low and slow with mushrooms and onions in a rich, savory gravy.
# Ingredients:
01 -
Water
02 -
Beef base
03 -
Fresh mushrooms
04 -
Onion
05 -
Garlic
06 -
Boneless beef chuck roast
07 -
Pepper
08 -
Worcestershire sauce
09 -
Butter
10 -
All-purpose flour
11 -
Salt
# Steps:
01 -
In a 5- or 6-quart slow cooker, whisk the water and beef base together. Then add mushrooms, onion, and garlic.
02 -
Sprinkle the roast with pepper and place it in the slow cooker. Then drizzle Worcestershire sauce over the meat.
03 -
Cook the roast, covered, on low for 6 to 8 hours or until the meat is tender. Remove the meat from the slow cooker. Set the roast on a serving platter and tent with foil.
04 -
Strain and skim the fat from the cooking juices, setting the vegetables aside. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth, then gradually whisk in the cooking juices.