- 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, 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. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow Cooker Pot Roast
"This is the best recipe for roast beef that I have ever seen! Absolutely delicious!"
"Great recipe! Made it for family and friends on a weekend getaway. Everyone loved it! The beef base gave it such great flavor!"
"Very good - meat was very moist - I might use a little more spices next time to give it a little more flavor for the gravy (which I made from the left over juices - minus the butter)"
"To sherylchan: I know this is a late response but maybe you will still see it or it will also help others who have the same question. And by the way it was not a silly question.. You can find beef base usually in the soup aisle. Usually the soup mixes and the bouillon cubes. They usually have chicken and beef base. It's just I think the drippings of beef that have been jarred. I don't know that for sure but that's what I think it is or something like that.If you don't want to buy beef base or if you cannot find it you can always use what I do which is buy some beef broth, I prefer cans of Campbell's but you can choose whichever brand you like. And I also add some onion soup mix ro it and a few beef bullion cubes. And I add a few drops of Worchester sauce. I love for my pot roast have a lot of really deep beefy onion flavor so this is usually how I do my pot roast ."
"Fantastic recipe. The only addition I made was adding baby carrots along with the mushrooms and onions. This will definitely be my go to pot roast recipe."
"At risk of sounding like an idiot, I need to ask, "What is beef base?""
"I made this Saturday, and agree with Baily Moms5, no left overs .........so good! My Teen agers didn't complain because I cut up onions and mushrooms and they tasted before '' saying I don't like this '' Good Recipe!"
"I made this meal yesterday night. Usually I have left overs, however, I didn't have a drop left. This was very flavorful and would make it again."
"To make the gravy have a deeper beef taste, make the gravy using the fat you strained from the cooking juices instead of butter, adding some butter if needed to have enough gravy. OR, if there is not a lot of fat in the juices, you can mix the flour or cornstarch with a small amount of cold water, and stir it straight into the simmering unstrained juices. Bring to a boil. Then turn down a little and continue cooking until thickened. Measurements for flour and fat required same as stated in recipe."