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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Pot Roast   
    Categories: Beef, Mushrooms, Vegetables   
         Yield: 8 servings   
       
         1 c  Warm water   
         1 tb Beef base   
       1/2 lb Sliced fresh mushrooms   
         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 6-8   
     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.   
        
     Gina Jackson, Ogdensburg, New York   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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