Crock pot pot roast

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.