Prep Time: 15 minutes | Cook Time: 8 hours
- 1 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 onion, largely chopped
- 3 garlic cloves
- 1 3-lb boneless beef chuck roast
- salt and pepper to taste
- 1/4 cup butter
- 1/3 cup flour
In a slow cooker add the beef broth, Worcestershire sauce, onion, garlic, beef, and season with salt and pepper. Cover and cook on LOW until meat is tender, about 7-8 hours.
Once meat is tender move meat to a serving platter. Strain liquid in slow cooker and reserve vegetables. Skim the fat from the liquid with a fat skimmer.
In a saucepan over medium-heat, melt the butter. Stir in the flour and whisk until smooth. Whisk in the juices and cook until thickened, about 4 minutes. Serve with roast.
Save your vegetables and serve them alongside your pot roast.
This pot roast goes well with mashed potatoes.
Looking for more comfort meals? Check out our Fast Salisbury Meatballs.