Slow Cooker Pot Roast

Ingredients:

1 cup warm water

1 tablespoon better than beef bouillon

1/2 pound sliced fresh mushrooms

1 large onion 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

Directions:

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 roast, 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 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.

Serving Size: 5 ounces cooked meat with 1/2 cup gravy

380 calories

22g fat (10g saturated fat)

126mg cholesterol

467mg sodium

8g carbohydrate (2g sugars, 1g fiber)

35g protein