Sunday, July 3, 2011
Company Pot Roast
Source: Cooking Light Slow Cooker cookbook
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 (.35 oz) package dried morsels or dried shittake mushrooms
1 T cracked black pepper
3 T sun dried tomato paste or regular tomato paste
2 medium onions (about 3/4 pound) quartered
1 (16-oz) package carrots, cut into 2-inch pieces
16 small red potatoes (about 2 pounds), halved
1 T canola oil
1 1/2 T all-purpose flour
3 T water
1. Combine roast, soy sauce, and garlic in a large zip-lock plastic bag; seal bag, and marinate in regrigerator 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 for 20 minutes. Drain mushrooms through a cheesecloth-lined colander over bowl, reserving broth mixture.
9. Place flour in a bowl. Gradually add water, stirring with a whisk until well-blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables. (I did not even bother with this. I had miscalculated the time to start the roast, so by the time it was actually finished, it was 9:30 pm and Will and I were starving. It still tasted great!).