MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Pot Roast
 Categories: Beef, Mushrooms, Vegetables
      Yield: 8 Servings

      1 c  Water; warm
      1 tb Beef base
    1/2 lb Fresh mushrooms; sliced
      1 lg Onion; coarse chopped
      3 cl Garlic; minced
      3 lb Boneless chuck roast
    1/2 ts Pepper
      1 tb Worcestershire sauce
    1/4 c  Butter; in cubes
    1/3 c  A-P flour
    1/4 ts Salt

  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 roast,
  covered, on low 6 to 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 to 2 minutes or until
  thickened. Stir in cooked vegetables. Serve with roast.

  Recipe by Gina Jackson, Ogdensburg, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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