Slow-Cooker Pot Roast
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
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
Reviews
Really good!! I added more water and beef base because I was worried it would dry up while at work. Meat was perfectly tender but I would suggest adding more seasoning. The gravy is the best I have personally ever made! Thick and full of flavor. I will make this again.
Found the meat not tender even after 6 hours. Amount of Worcestershire sauce was overpowering. Also didn't think mushrooms added to the recipe. Would not fix again
This recipe is rich and hardy. It was my first time using beef base and I really liked it. The gravy was good also, although I would have preferred it to be a bit thinner. The mushrooms added a great texture and taste that i really enjoyed.
I really didn't care for this recipe. I followed it to the letter, but it had little flavor and the meat was a bit tough. That hasn't happened with my previous recipe, so I think I'll go back to it.
Easy. Did not have to brown roast as I usually do and that saved time. Vegetables were good. First time to use beef base and that tasted good too ( has to be stored in refrigerator after opening, so I wonder how long that lasts...). Had to cook 8 hours to get my roast tender. Will definitely be my go-to slow cooker recipe.
Melt in your mouth, tender and delicious! Forwarding the recipe to my brother!
This was good, but I feel like I would like some more seasoning. My family all ate it and said it was good though.
We didn't have beef base so I used broth. I also added carrots. I thought the flavor was ok, but my husband loved it. The meat was tender but would have been even more moist if I would have stopped cooking at 6 hours.
excellent recipe. I made this twice. I tried another recipe in this site. this one beats it by far. The gravy turned out perfect. Best gravy I ever made.
Love this recipe but want to try it in a pressure cooker. What changes should I make to the recipe/ingredients/cook time?