gem

Admissions Concierge

Click Here for more information or to request a communication by phone, email or text.

Or Call

877-817-3422

We are here for you 24/7
Fast, confidential response

Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

FIND OUT MORE

beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

Create a Life Worth Living

 

Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

Unlocking Mental Health—Gardening

A Girl and Her Father

A Girl and Her Father

Soup au Pistou

Soup au Pistou

Contemplation

Sore Throat Solutions

Can You Give Us A Twirl?

Broccolini Flounder Bake

The Reality of Sexual Assault

World Kindness Day

World Kindness Day

How to Stock Your Pantry: The Essentials

How to Stock Your Pantry: The Essentials

National Pomegranate Month

National Pomegranate Month

More Than Cute

Mental Health Wellness Week

Pineapple Chicken Stir-Fry with Black Bean Sauce

Pineapple Chicken Stir-Fry with Black Bean Sauce

Addicted to Food

Taylor Swift and Anxiety

Taylor Swift and Anxiety

Essential Kitchen Equipment: Back to the Basics

Adele and the Reality of Growing Older

Maureen O’Hara—A Legacy

Maureen O’Hara—A Legacy

What Is Self Care?

Black Lentil Beet Salad

Black Lentil Beet Salad

Helping One Another

Helping One Another

Mental Illness Awareness

Women, You ARE Beautiful!

Women, You ARE Beautiful!

Domestic Violence Awareness Month

Unconditional Worth

Unconditional Worth

Empowering or Disheartening?

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Coping with Anger

Art in the News

Sweet Potato Salad

Sweet Potato Salad

Hurricane Prep

Hurricane Prep

Fashion Trends: The Knit Cap

Fashion Trends: The Knit Cap

Alone Time

Chicken with Artichoke-Sun-Dried Tomato Pesto

The Arms of Irony

Focus the Mind, Reap the Rewards

Focus the Mind, Reap the Rewards

Chocolate Avocado Cookies

The Necessity of Silence

The Necessity of Silence

Recovery

Recovery

Service with Style

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Family Illness And The Dog

The Social Media Phenomenon

Top 10 Vegetarian Proteins

Know Who You Are

The Body and Soul - 5 Ways to Relax

Dr. Wayne Dyer Lives On

Toasted Ciabatta with Shrimp, Tarragon, and Arugula

Music—It’s More Than Noise

Company Pot Roast

Sunday, 30 March 2014 04:49  by Emily S.

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.

Ingredients:

  • 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

Directions:

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

More in this category: « Hula Hooping Tiny Changes »

Add comment


Blog Archive

It should be understood that any persons in pictures displayed on this page are models, and the pictures are used for illustrative purposes only.