PERFECT POT ROAST
By Cheryl Coleman
Pot roast is probably one of the most basic recipes one needs to have in their file. Here is an easy one that comes out perfectly every time and requires very little effort!
- 1 cup warm water
- 1 Tablespoon beef base *
- 1/2 lb. sliced fresh mushrooms
- 1 large onion coarsely chopped
- 3 garlic cloves, minced
- 1 pound tiny new potatoes or 4 medium potatoes, peeled and quartered
- 1 pound carrots, peeled and cut into 2-inch pieces
- 2 stalks celery, bias-sliced into 1-inch pieces
- 1 boneless chuck roast (3 lbs.)
- 1/2 teaspoon pepper
- 1 teaspoon dried bail, crushed
- 1 Tablespoon Worcestershire sauce
- 1/4 cup butter, cubed
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- Trim fat from meat.
- Place vegetables in a 5-6 qt. slow cooker; Place meat on top of vegetables.
- Combine the water, beef base, Worcestershire sauce, basil and pepper.
- Add to cooker.
- Cook, covered, on low for 9-10 hours, or on high for 4 1/2 - 5 1/2 hours until meat is tender.
- Remove roast to a serving platter; tent with foil.
- Strain 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.
* Beef base is usually found near the broth and bouillon. I like "Better than Bouillon" brand.