Company Pot Roast
- Ready In:
- 18hrs 30mins
- Ingredients:
- 13
- Yields:
-
1 pot roast
- Serves:
- 8
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)