Pot Roast

Directions

1. Place chuck roast in a 5- or 6-qt. slow cooker.
2. In a medium bowl, whisk water, beef bouillon, Worcestershire sauce and black pepper.
3. Add mushrooms, onion and garlic and pour over meat.
4. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast to a serving platter; tent with foil.
6. Strain cooking juices, reserving vegetables.
7. Skim fat from cooking juices.
8. In a large saucepan, melt butter over medium heat.
9. 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.
10. Stir in cooked vegetables.
11. Serve with roast.