Melt-in-Your-Mouth Pot Roast
Because I work full time, this slow cooker pot roast is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this roast simmering. —Gina Jackson, Ogdensburg, New York
Ingredients
- 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
Directions
- 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.
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