Recipe by FeelinYummy
You may substitute dried shiitake mushrooms for the morels. Leftover meat and gravy make great hot roast beef sandwiches the next day.
- 1 (2 lb) boneless chuck roast, trimmed and cut in half
- 1⁄4 cup low sodium soy sauce
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 (1/3 ounce) package dried morel
- 1 tablespoon cracked black pepper
- 3 tablespoons sun-dried tomato paste
- 2 medium onions, quartered (about 3/4 pound)
- 1 (16 ounce) package carrots, cut into 2-inch pieces
- 16 small red potatoes, halved (about 2 pounds)
- 1 tablespoon vegetable oil
- 1 1⁄2 tablespoons all-purpose flour
- 3 tablespoons water
Directions See How It's Made
- Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
- Bring broth to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes.
- Drain mushrooms through a cheesecloth-lines colander over a bowl, reserving broth mixture.
- Remove roast from bag, reserving marinade.
- Sprinkle roast with pepper, gently pressing pepper into roast.
- Combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.
- Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
- Heat oil in a large skillet over medium-high heat. Add roast, browing well on all sides.
- Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits.
- Pour tomato paste mixture over roast and vegetables.
- Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender.
- Place roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.
- Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently.
- Serve gravy with roast and vegetables.