Company Pot Roast

Total Time: 18 hrs 30 mins Preparation Time: 9 hrs Cook Time: 9 hrs 30 mins

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

Recipe

• 1 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.
• 2 bring broth to a boil in a small saucepan; add mushrooms. remove from heat; cover and let stand 20 minutes.
• 3 drain mushrooms through a cheesecloth-lines colander over a bowl, reserving broth mixture.
• 4 remove roast from bag, reserving marinade.
• 5 sprinkle roast with pepper, gently pressing pepper into roast.
• 6 combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.
• 7 place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
• 8 heat oil in a large skillet over medium-high heat. add roast, browing well on all sides.
• 9 place roast over vegetables in slow cooker. pour tomato paste mixture into pan, scraping to loosen browned bits.
• 10 pour tomato paste mixture over roast and vegetables.
• 11 cover with lid; cook on high-heat setting 1 hour. reduce to low-heat setting, and cook 8 hours or until roast is tender.
• 12 place roast and vegetables on a serving platter; keep warm. reserve liquid in slow cooker; increase to high-heat setting.
• 13 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.
• 14 serve gravy with roast and vegetables.