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Slow-Cooker Pot Roast

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    8 servings

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

Directions

  • 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.

Slow-Cooker Pot Roast Tips

Do you have to brown a roast before putting it in the slow cooker?

While this recipe doesn’t call for it, browning your roast before adding to the slow cooker can lend more flavor and result in a quicker cooking time.

Should meat or vegetables go in slow cooker first?

If your slow cooker dish contains meat and vegetables, follow the rule of thumb that the items that take the longest should be closest to the heat. So first meat, then potatoes and other dense foods that can take a long time to cook in the slow cooker. For the best results, always follow any layering instructions that a recipe provides.

Why is my slow cooker pot roast tough?

Your pot roast may be tough for a number of reasons. For a melt-in-your-mouth pot roast, make sure to select the right cut of beef. Chuck, brisket and round all will cook well with this method. Also, don’t be tempted to remove the roast too early from the slow cooker. The roast is done when you can use a fork to easily twist off a chunk of the meat. Check out our top 10 slow cooker recipes. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Editor's Note
Look for beef base near the broth and bouillon.
Nutrition Facts
5 ounces cooked meat with 1/2 cup gravy: 380 calories, 22g fat (10g saturated fat), 126mg cholesterol, 467mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 35g protein.