Slow-Cooker Pot Roast

• 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 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; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

water, beef base, mushrooms, onion, garlic, chuck roast, pepper, worcestershire sauce, butter, flour, salt

Taken from www.tasteofhome.com/recipes/slow-cooker-pot-roast/ (may not work)