This is a print preview of "Pot Roast" recipe.

Pot Roast Recipe
by David St. John

Pot Roast
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

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

Directions

  1. Place chuck roast in a 5- or 6-qt. slow cooker.
  2. In a medium bowl, whisk water, beef bouillon, Worcestershire sauce and black pepper.
  3. Add mushrooms, onion and garlic and pour over meat.
  4. Cook, covered, on low 6-8 hours or until meat is tender.
  5. Remove roast to a serving platter; tent with foil.
  6. Strain cooking juices, reserving vegetables.
  7. Skim fat from cooking juices.
  8. In a large saucepan, melt butter over medium heat.
  9. 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.
  10. Stir in cooked vegetables.
  11. Serve with roast.