BEF: Company Pot Roast
Source of Recipe
"Slow Cooker", by Cooking Light
1 boneless chuck roast, trimmed and
-- cut in half (2 pounds)
1/4 cup low-sodium soy sauce
2 garlic cloves -- minced
1 cup beef broth
1 package dried morels (.35 ounce)
or
1 package shiitake mushrooms (.35 ounce)
1 tablespoon cracked black pepper
3 tablespoons sun-dried tomato paste
or
3 tablespoon regular tomato paste
2 medium onions -- quartered (about
-- 3/4 pound)
1 package carrots (16 ounce) -- cut into
-- 2-inch pieces
16 small red potatoes -- halved (about
2 pounds)
1 tablespoon canola oil
1 1/2 tablespoons all-purpose flour
3 tablespoons water
Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning 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 bowl, reserving broth mixture. Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushrooms broth mixture, and tomato paste, stir well and set aside.
Place mushrooms, onion, carrot, and potato in a 6-quart electric slow cooker; toss gently.
Heat oil in a large skillet over medium-high heat 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 into pan scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover and cook on low 10 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, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Yield: 8 servings (serving size 3 ounces roast, 1 onion wedge, about 3 carrot pieces, 4 potato halves, and about 1/4 cup gravy).
Calories 358.
Fat 13.2g, protein 27g, carb 32.1g, fiber 4.9g, cholesterol 69 mg, sodium 746mg, calc 52mg
Judi's note: Make sure you place your vegetables in the slow cooker before you add the meat. Placing in the bottom first allows the vegetables to have contact with the bottom and sides of the cooker, helping them to cook more rapidly.
Categories: Beef, Meats, Crockpot
Typed for you by Judi Mae Phelps.
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