I work full time but I still really enjoy making home-cooked meals for my husband and son. It’s a comfort to walk in and smell this simmering roast that I know will be fall-apart tender and delicious.
—GINA JACKSON OGDENSBURG, NY
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt
1. In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to the slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low for 6-8 hours or until the meat is tender.
2. Remove the roast to a serving platter; tent with foil. Strain cooking juices, reserving the vegetables. Skim fat from the cooking juices. In a large saucepan, melt butter over medium heat. Stir in the flour and salt until smooth; then gradually whisk in the cooking juices. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in the cooked vegetables. Serve with the roast.
NOTE At the grocery store, look for beef base near the broth and bouillon.