Slow-Cooker Pot Roast

Name: Slow-Cooker Pot Roast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings.
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

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 slow cooked 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

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.

Editor's Note

Look for beef base near the broth and bouillon.

Nutrition Facts

5 ounces cooked meat with 1/2 cup gravy: 380 calories, 22g fat (10g saturated fat), 126mg cholesterol, 467mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 35g protein.

Originally published as Slow Cooker Pot Roast in Simple & Delicious February/March 2015

Reviews

My Review

Click stars to rate

Average Rating:

krysfielder

Sep 26, 2018

This was good, but I feel like I would like some more seasoning. My family all ate it and said it was good though.
ellimaye1

Feb 12, 2018

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.
Catherine

Jan 15, 2018

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.
Jennifer

Jan 15, 2018

Love this recipe but want to try it in a pressure cooker. What changes should I make to the recipe/ingredients/cook time?
xenazoe

Jan 9, 2018

very easy recipe and tender beef. The only change I made was to add carrots. Next time I would omit some of the garlic, it became a bit too much once cooked down into the gravy.
TrenKim

Dec 26, 2017

Prefect recipe! I added carrots, potatoes and vidalia onion. Everyone loved it!! Thanks for the great easy dinner...
Carri

Dec 17, 2017

By far the best roast I've ever had or cooked! Definitely a keeper!
baldwinbeverly

Dec 4, 2017

Everyone loved this. Gravy was delicious. Will make again.
s_pants

Nov 21, 2017

Enjoyed by all! My son LOVED the gravy! Cooked baby carrots and cut up potatoes with it in a 7 quart slow cooker.
Nancy

Nov 5, 2017

Excellent 6 hrs high and fantastic gravy. Stretched with 1 cup beef broth.