Slow-Cooker Pot Roast
This slow cooker pot roast is my go-to when I want a hearty, home cooked meal. Dovetailing Tip: Cook an additional 4 pounds of roast to have enough left over to use day 3 in Slow-Cooked Beef Burritos with Green Chiles.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 80
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 80
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:
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 roast, 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
