Crock Pot Roast Beef With Mushroom and Sun-Dried Tomato Gravy

READY IN: 17hrs 30mins




  • Trim the fat off of the roast.
  • Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
  • Seal and marinate overnight, turning the bag at least once.
  • Bring the beef broth to a boil in a small saucepan.
  • Add the dried mushrooms, stir, cover and remove from heat.
  • Let sit for 20 minutes.
  • Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
  • Remove the roast from the bag, and save the remaining marinade.
  • Press the cracked black pepper into both sides of the roast.
  • Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
  • Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
  • Heat the olive oil in a large skillet over medium high.
  • Add the roast and brown well on all sides.
  • Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
  • Scrape the bottom of the skillet to remove the brown bits into the crock pot.
  • Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
  • Place the roast and veggies on a serving platter and keep warm.
  • Reserve the liquid in the crock pot.
  • Place flour in a small bowl.
  • Gradually add the water and stir with a fork until well blended.
  • Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
  • Serve the gravy with the roast.