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Slow-Cooker Pot Roast


  • 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.

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.


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?

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