In a 5-6 quart 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
vegetables. Serves with roast.
Save 2 cups shredded roast and 3/4 cup cooked vegetables for the Pot Roast Hash.
Originally Submitted
5/25/2015
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