Slow Cooker Pot Roast
Slow Cooker Pot Roast is made with mushrooms and onions. We are reserving the cooking juices to make a flavorful sauce to serve over top. Serve this with mashed potatoes if desired.
Ingredients
- 1 cup warm water
- 1 Tbsp. beef base
- 1/2 lb. sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 lbs. boneless beef chuck roast
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 Tbsp. Worcestershire sauce
- 1/4 cup butter, cubed
- 1/3 cup flour
- 1/4 tsp. salt
Instructions
- In a slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper and transfer to slow cooker. Add garlic powder, onion powder, Worcestershire sauce and cook, covered, on low for 6 to 8 hours or until meat is tender. Strain cooking juices and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices from roast. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thick. Serve with roast and vegetables over mashed potatoes.
