Slow Cooker Pot Roast!

Rainy nights and slow cookers were made for each other.

January 31, 2017

Keeping hearty meals healthy is easy with a little help.  This Pot Roast recipe is pretty easy to assemble and you can come home to a hot cooked meal after a long day at work.  We're watching the carbs, so we eliminated potatoes and added a nice salad.  Our son LOVES bread and he gets his carbs in too!


1 cup warm water

1 tablespoon beef bouillon

4 ounces dried porcini mushrooms, moistened and chopped into small pieces

2 cups of organic cherry tomatoes

6 carrots peeled and cut into 1 inch pieces

1 large onion, coarsely chopped

3 garlic cloves, minced

2 bay leaves

1 boneless beef chuck roast (3 pounds)

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Worcestershire sauce

1/4 cup butter, cubed

1/3 cup flour (if you like gluten free, try almond flour!)

1/4 teaspoon salt

In a 5- or 6-qt. slow cooker, mix water and beef bouillon; add mushrooms, tomatoes, carrots, onion, bay leaves and garlic.

Sprinkle roast with salt and 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 cutting board and cover 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.