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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.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
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.