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 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

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.

Test Kitchen Tips

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

Potatoes and other dense foods can take a long time to cook in the slow cooker. They are often layered in the bottom of the slow cooker, where they can be closer to the heat than an item that is layered on top. For best results, always follow any layering instructions that a recipe provides.

Check out our top 10 slow cooker recipes.

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

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Average Rating:

Kelli

Jan 24, 2019

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.
Susan

Jan 21, 2019

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
PageRD

Jan 17, 2019

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.
CydDelve

Jan 13, 2019

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.
elizabeth

Jan 7, 2019

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.
patriots1

Dec 15, 2018

Melt in your mouth, tender and delicious! Forwarding the recipe to my brother!
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?