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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