My son is crazy about this pot roast and he is always so excited when I tell him that’s what we’re having for dinner.
If you can’t find the beef base this recipe calls for, you can use beef broth (store-bought or homemade). You could also add some onion soup mix for extra flavor, and beef bouillon cubes if needed. I usually just make this exact recipe – it just turns out so great that I haven’t felt the need to make any changes! You could also add some baby carrots into the slow cooker, that way you’d get your veggies cooked at the same time.
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 Kerrygold butter, cubed
1/3 cup Gold Medal all-purpose flour
1/4 teaspoon salt
Instructions:
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.
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Quick tip: Omit the mushrooms, if you’re not a fan.