Slow Cooker Pot Roast

Slow Cooker Pot Roast is made with mushrooms and onions. We are reserving the cooking juices to make a flavorful sauce to serve over top. Serve this with mashed potatoes if desired.

Slow Cooker Pot Roast
  • 1 cup warm water
  • 1 Tbsp. beef base
  • 1/2 lb. sliced mushrooms
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 lbs. boneless beef chuck roast
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup butter, cubed
  • 1/3 cup flour
  • 1/4 tsp. salt
  1. In a slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper and transfer to slow cooker. Add garlic powder, onion powder, Worcestershire sauce and cook, covered, on low for 6 to 8 hours or until meat is tender. Strain cooking juices and set aside.
  2. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices from roast. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thick. Serve with roast and vegetables over mashed potatoes.


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