This Company Pot Roast may take some preparation, but it’s worth the wait. Using a crockpot, this dinner can cook itself while you are at work or running errands! The delectable sauce and tender roast easily make this one of the best Sunday (or any day of the week) dinners.
- 1 (2-pound) boneless chuck roast, trimmed and cut in half
- ¼ cup lower-sodium soy sauce
- 2 garlic cloves, minced
- 1-cup beef broth
- 1 (.35- ounce) package dried morel mushrooms (or shiitake)
- 1 tablespoon cracked black pepper
- 3 tablespoons sun-dried tomato paste
- 2 medium onions (about ¾ pound), quartered
- 1 (16 ounce) package carrots cut into 2 inch pieces
- 16 small red potatoes (about 2 pounds), halved
- 1-tablespoon canola oil
- 1 ½ tablespoon all-purpose flour
- 3 tablespoons water
Combine roast, soy sauce and garlic in a large zip-top plastic bag, seal it and marinate in refrigerator for at least 8 hours, turn 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-lined colander over a small bowl, reserving mushroom broth mixture.
Remove roast from bag, save marinade. Sprinkle roast with pepper, gently pressing pepper into the roast. Combine tomato paste, reserved roast marinade and reserved mushroom broth mixture, stir well and set aside.
Place mushrooms, onions, carrots and potatoes in a 6-quart electric slow cooker and gently toss.
Heat oil in a large skillet over medium-high heat. Add roast, browning well on all sides. Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping pan to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on HIGH 1 hour. Reduce to LOW, and cook 8 hours or until roast is tender. Place the roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker and increase to HIGH.
Place flour in a small bowl. Gradually add 3 tablespoons of water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker. Cook uncovered for 15 minutes or until gravy is slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Yield: 8 servings
Serving size: 3 ounces roast, 1 onion wedge, 3 carrot pieces, 4 potato halves, and about ¼ cup of gravy
Recipe from: Cooking Light, Easy Winter Recipes, March 2011