Recipe Background
Few dishes are quite so indulgent as Melt-In-Your-Mouth Pot Roast. Even the name says it all, doesn't it? You can just imagine each slice of that truly tender beef dreamily disappearing on your tongue, leaving only the beautiful beefy flavor to savor. But better yet, Melt-In-Your-Mouth Pot Roast is a full meal in one, complete with a rich and savory gravy and vegetables cooked alongside the beef to absorb some of its flavors! Best of all, the slow cooker does all the work. It's a dreamy example of classic American cooking that will have you dreaming of more!
Few dishes are quite so indulgent as Melt-In-Your-Mouth Pot Roast. Even the name says it all, doesn't it? You can just imagine each slice of that truly tender beef dreamily disappearing on your tongue, leaving only the beautiful beefy flavor to savor. But better yet, Melt-In-Your-Mouth Pot Roast is a full meal in one, complete with a rich and savory gravy and vegetables cooked alongside the beef to absorb some of its flavors! Best of all, the slow cooker does all the work. It's a dreamy example of classic American cooking that will have you dreaming of more!
Ingredients
- 1 cup water warm
- 1 tablespoon beef base
- 1/2 pound fresh mushrooms sliced
- 1 large onion coarsely chopped
- 3 cloves garlic minced
- 1 (3-pound) beef chuck roast boneless
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup salted butter high-quality, cubed
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
Directions
- In a 5–6-quart slow cooker, whisk the water and the beef base together.
- Add the mushrooms, the onion, and the garlic to the beef base mixture.
- Sprinkle the roast with the pepper and transfer it to the slow cooker.
- Drizzle the roast with the Worcestershire sauce.
- Cover and cook until the meat is tender, about 6-8 hours.
- Transfer the roast to a serving platter and tent it with foil.
- Strain the cooking juice, reserving the vegetables.
- Skim the fat from the cooking juices.
- In a large saucepan, melt the butter over medium heat.
- Stir the flour and the salt into the butter until smooth.
- Gradually whisk the cooking juices into the butter mixture and bring to a boil, stirring constantly.
- Cook and stir until the mixture thickens, about 1-2 minutes.
- Stir the cooked vegetables into the gravy.
- Serve the roast with the gravy and the vegetables.
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