Recipe Cupboard – Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

So this slow cooker roast beef is my-go-to when I want hearty comfort food.

1 cup warm water

1 tablespoon beef base

1/2 pound sliced fresh mushrooms

1 large onion, coarsely chopped

3 garlic cloves, minced

1 boneless beef chuck roast (3 pounds)

1/2 teaspoon pepper

1 tablespoon Worcestershire sauce

1/4 cup butter, cubed

1/3 cup all-purpose flour

1/4 teaspoon salt


In a 5 or 6 qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic.  Sprinkle roast with pepper; transfer to slow cooker.  Drizzle with Worcestershire sauce.  Cook roast, covered on low 6-8 hours or until meat is tender.

Remove roast to a serving platter; tent with foil.  Strain cooking juices, reserving vegetables, skim fat from cooking juices.  In a large saucepan, melt butter over medium heat.  Stir in flour and salt until smooth; gradually whisk in cooking juices.  Bring to a boil stirring constantly; cook and stir 1-2 minutes or until thickened.  Stir in cooked vegetables. Serve with roast.  Comfort!