Ingredients
- 1 cup warm water
- 1 cube beef bouillon
- 1 TBSP Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 lb. sliced fresh mushrooms
- 1 large onion, coarsely chopped
- 3 garlic cloves, minced
- 1 boneless beef chuck roast (3 pounds)
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/4 tsp salt
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Pot Roast
Time: 15 minutes prep, 6 hours cook
Servings: 8
Directions
- Place chuck roast in a 5- or 6-qt. slow cooker.
- In a medium bowl, whisk water, beef bouillon, Worcestershire sauce and black pepper.
- Add mushrooms, onion and garlic and pour over meat.
- 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.
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