Company Pot Roast

By Nanatimesthree

Ingredients

• 1 two-pound boneless chuck roast, trimmed and cut in half
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 .35 ounce package dried morel mushrooms
• 1 tablespoon black pepper
• 3 tablespoons sun-dried tomato paste
• 2 medium onions, quartered
• 1 16 ounce package carrots, cut into 2-inch pieces
• 16 small red potatoes (about two pound), halved
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons flour
• 3 tablespoons water

Preparation

Step 1

Combine roast, soy sauce, and garlic in a large zip-lock plastic bag;
seal and marinate in refrigerator at least 8 hours, turning 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 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 slow-cooker; toss gently.

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 to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on high setting for one hour. Reduce to low 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 four in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.