I stole this recipe for Slow Cooker Pot Roast from a cookbook called Taste of Home: Ultimate Beef, Chicken & Pork Cookbook who stole it from Gina Jackson from Ogdensburg, NY. Less than 15 minutes of prep for this tasty dinner. Fresh mushrooms and onions are placed in a slow cooker to start this recipe. Then a seared beef roast is placed on top of the vegetables. Worcestershire sauce is mixed with beef base and beef stock and poured over the meat. After cooking for 6 hours, the meat is set aside and the sauce from the slow cooker is cooked on the stovetop to thicken. The beef is shredded and served with mushrooms and onions and the gravy is poured on top. This recipe is an easy way to make pot roast without having to heat up the kitchen with the oven.
Did you know? A pot roast is usually made with an inexpensive, less tender cut of beef that is browned, and then braised very slowly in a covered pot with a little liquid. The result is a flavorful, tender piece of meat.¹ (see more trivia in the Trivia tab)
In a 6 qt. slow cooker add ½ lb sliced fresh mushrooms, 1 large coarsely chopped onion and 3 minced garlic cloves.
Spray a large skillet with non-stick spray and sear a 3lb boneless beef chuck roast. Turning the roast to sear all sides. Sprinkle roast with ½ tsp pepper; transfer to slow cooker.
Whisk together 1 cup warm water (I use beef stock) and 1 tbsp beef base (or any beef seasoning, like Montreal Steak Seasoning).
Add in 1 tbsp Worcestershire sauce and pour mixture over beef. Cook, covered, on low 6 to 8 hours or until meat is tender.
Remove roast to serving platter; tent with foil.
Strain cooking juices, reserving vegetables.
Skim fat from cooking juices. In a large saucepan, melt ¼ cup butter over medium heat. Stir in ⅓ cup flour and ¼ tsp salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly for 1-2 minutes or until thickened.
Shred beef and place on platter with vegetables.
To serve drizzle with gravy.
Slow Cooker Pot Roast
Less than 15 minutes of prep for this tasty dinner. Fresh mushrooms and onions are placed in a slow cooker to start this recipe. Then a seared beef roast is placed on top of the vegetables. Worcestershire sauce is mixed with beef base and beef stock and poured over the meat. After cooking for 6 hours, the meat is set aside and the sauce from the slow cooker is cooked on the stovetop to thicken. The beef is shredded and served with mushrooms and onions and the gravy is poured on top.
Ingredients
- 1 cup warm water
- 1 tbsp beef base
- ½ lb sliced fresh mushrooms
- 1 large onion coarsely chopped
- 3 garlic cloves minced
- 1 boneless beef chuck roast 3 lb
- ½ tsp pepper
- 1 tbsp Worcestershire sauce
- ¼ cup butter cubed
- ⅓ cup flour
- ¼ tsp salt
Instructions
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In a 6 qt slow cooker, whisk together water and beef base; add mushrooms, onions and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6 to 8 hours or until meat is tender.
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Remove roast to 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 for 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Recipe Notes
Sear the roast before placing it in the slow cooker. I mix the beef base (I substitute Montreal Steak seasoning), water (substituting beef stock) and Worcestershire together in a measuring cup and pour over the meat.