Slow Cooker Pot Roast Recipe

5 19 19
Slow Cooker Pot Roast Recipe
Slow Cooker Pot Roast Recipe photo by Taste of Home
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Slow Cooker Pot Roast Recipe

Read Reviews
5 19 19
Publisher Photo
I work full time, so this pot roast from a slow cooker is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this simmering roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

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, 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.
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Slow Cooker Pot Roast in Simple & Delicious February/March 2015

Nutritional Facts

6 ounces cooked meat with 2/3 cup gravy: 507 calories, 30g fat (13g saturated fat), 168mg cholesterol, 623mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 47g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Slow Cooker Pot Roast in Simple & Delicious February/March 2015

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Reviews forSlow Cooker Pot Roast

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lenasgold User ID: 6809195 274531
Reviewed Sep. 26, 2017

"Excellent recipe. Best Pot Roast I ever made."

MY REVIEW
Peggy Patrice User ID: 9079346 261314
Reviewed Feb. 14, 2017

"This is the best recipe for roast beef that I have ever seen! Absolutely delicious!"

MY REVIEW
neen0319 User ID: 5066691 261302
Reviewed Feb. 14, 2017

"Great recipe! Made it for family and friends on a weekend getaway. Everyone loved it! The beef base gave it such great flavor!"

MY REVIEW
Chewatt User ID: 8142227 261292
Reviewed Feb. 14, 2017

"Great flavor"

MY REVIEW
tennis-twin User ID: 1886932 261054
Reviewed Feb. 9, 2017

"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)"

MY REVIEW
Tawana User ID: 9011911 258971
Reviewed Jan. 1, 2017

"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 ."

MY REVIEW
debg50 User ID: 8626155 258140
Reviewed Dec. 14, 2016

"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."

MY REVIEW
sherylchan User ID: 8201293 257561
Reviewed Dec. 2, 2016

"At risk of sounding like an idiot, I need to ask, "What is beef base?""

MY REVIEW
dardar2002 User ID: 3749507 257385
Reviewed Nov. 28, 2016

"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!"

MY REVIEW
BaileyMom5 User ID: 7456117 256389
Reviewed Nov. 4, 2016

"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."

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