Crockpot Company Pot Roast

2 lb boneless chuck roast, trimmed and cut in half
¼ c low sodium soy sauce
2 garlic cloves minced
1 cup low sodium beef broth
.35 oz dried morels or dried shiitake mushrooms
1 T cracked black pepper
3 T sun-dried tomato paste (or regular paste)
2 medium onions quartered (about ¾ lb)
16 oz carrots cut into 2 inch pieces
2 lb small red potatoes cut in half
1 T olive oil
1 ½ T flour
3 T water

Combine roast, soy sauce, and garlic in a large ziplock bag. Marinate in refrigerator at least 8 hours turning bag occasionally.

Bring broth to a boil in a small saucepan and add mushrooms. Remove from heat cover and let stand 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 crockpot and toss gently.

Heat oil in a large skillet over medium high and add roast browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover and cook on low for hours or until roast is tender. Place roast and vegetables on a serving platter keep warm. Reserve cooking liquid in cooker increase heat to high.

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 minutes or until slightly thick stirring frequently. Serve gravy with roast and vegetables.

Makes 8 servings 3 oz roast, 1 onion wedge, 3 carrot pcs, 4 potato halves, ¼ c gravy

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIDANGEROUS.