MSGID: 1:396/45.0 6754b8c0
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Pot Roast
 Categories: Beef, Mushrooms, Vegetables
      Yield: 8 servings
 
      1 c  Warm water
      1 tb Beef base
    1/2 lb Sliced fresh mushrooms
      1 lg Onion; coarse chopped
      3 cl Garlic; minced
      3 lb Boneless chuck roast
    1/2 ts Pepper
      1 tb Worcestershire sauce
    1/4 c  Butter; in cubes
    1/3 c  A-P flour
    1/4 ts 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 roast, 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.
  
  Gina Jackson, Ogdensburg, New York
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's best to use a chicken that is already dead.
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