I work full time but love to make home-cooked meals for my husband and son. It’s a comfort to walk in the door to the smell of this simmering roast and know that it will be fall-apart tender and delicious when I put it on the table.
—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 slow cooker. Drizzle with the Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender.
2. 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 for 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
NOTE Look for beef base near the broth and bouillon.
PER SERVING 6 ounces cooked meat with 2 /3 cup gravy: 507 cal., 30g fat ( 13g sat. fat ) , 168mg chol., 623mg sod., 11g carb. ( 3g sugars, 1g fiber ) , 47g pro.