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Slow-Cooker Pot Roast Recipe

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★★★★★

4.7 from 125 reviews

This Slow-Cooker Pot Roast is a comforting, tender beef dish cooked low and slow with mushrooms, onions, and garlic. Richly flavored with beef base and Worcestershire sauce, the roast is cooked to perfection in a slow cooker and finished with a luscious homemade gravy made from the cooking juices, butter, and flour. Ideal for a hearty family meal, this recipe yields melt-in-your-mouth meat with a savory vegetable accompaniment.

Ingredients

Scale

For the Roast and Vegetables

  • 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

For the Gravy

  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Whisk the base: In a 5- or 6-quart slow cooker, combine warm water and beef base by whisking until the base is dissolved. Add sliced mushrooms, coarsely chopped onion, and minced garlic to the mixture.
  2. Prepare the roast: Lightly sprinkle the beef chuck roast on all sides with pepper. Place the roast directly into the slow cooker over the vegetable mixture. Drizzle Worcestershire sauce evenly over the top of the meat for added flavor.
  3. Slow cook the roast: Cover the slow cooker and cook on low heat for 6 to 8 hours, or until the meat is tender and easily pulls apart with a fork.
  4. Remove and tent the meat: Carefully remove the roast from the slow cooker and transfer to a serving platter. Tent loosely with aluminum foil to keep warm.
  5. Strain and prepare vegetables: Strain the cooking juices from the slow cooker into a bowl, reserving the cooked vegetables. Skim off any fat from the surface of the juices.
  6. Make the gravy: In a large saucepan, melt the cubed butter over medium heat. Stir in flour and salt, mixing until smooth to form a roux. Gradually whisk in the strained cooking juices, stirring constantly until completely incorporated.
  7. Thicken the gravy: Bring the mixture to a boil, stirring constantly, and cook for 1 to 2 minutes until the gravy thickens.
  8. Combine and serve: Stir the cooked vegetables back into the gravy. Pour the finished gravy and vegetables over the roast on the serving platter. Serve immediately.

Notes

  • For best results, place the meat at the bottom of the slow cooker since it requires longer cooking time.
  • Cooking on low for 6-8 hours develops deeper flavors and tenderizes the meat better than cooking on high.
  • Use chuck, brisket, or round roast cuts as they are ideal for slow cooking and become tender but not mushy.
  • Optional: Sear the roast in a hot skillet with oil for about one minute per side before slow cooking to enhance flavor.
  • Adding hearty vegetables like russet potatoes, carrots, or celery cut into large chunks can make the meal more complete without overcooking the veggies.
  • Fresh herbs such as thyme, rosemary, or basil can be added to the gravy for extra aroma and flavor.

Keywords: slow cooker pot roast, beef chuck roast, slow cooker recipes, comfort food, easy pot roast, slow cooked beef, homemade gravy, mushroom pot roast

Find it online: https://cheflenacooks.com/slow-cooker-pot-roast-recipe/