Friday, November 8, 2019

Crockpot roast beef

Crockpot roast beef


  • 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


  • 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, 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.

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