Pot Roast in the Crock Pot

 

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I absolutely adore my crock pot. I love being able to devote a small amount of time in the morning in order to have a hot, hearty, and delicious meal done and waiting when it’s time to sit down and eat. It’s genius, really. That being said, I don’t use it nearly enough. Last Christmas my cousin bought me the Cooking Light Slow Cooker cookbook for our gift exchange, and it’s full of amazing recipes. I have finally begun to try to get the most out of it and try some new recipes. I can’t say enough good things about this cookbook – there hasn’t been one thing that I’ve tried that I haven’t loved.

I got a late start on getting this into the crock pot and as a result, it ended up cooking for 8 hours instead of 10, but it was still fabulously tender and falling apart. All of the vegetables were cooked to perfection – soft, and incredibly tasty. At first I found it odd that the meat was to marinade in soy sauce, as I was skeptical of an Asian pot roast, but you couldn’t even taste the soy sauce in the finished product. I also didn’t use dried mushrooms, but instead threw some creminis in with the rest of the raw vegetables and simply combined the beef broth with reserved marinade and tomato paste.

Lis over at La Mia Cucina is hosting this month’s Weekend Cookbook Challenge, and has chosen the theme of Crock Pots, Dutch Ovens, and Pressure Cookers. I couldn’t think of a better dish to enter into this blogging event! So go on and dig through your cookbooks and find a recipe that uses one of these great inventions, and shoot it over to Lis! Goodbye winter! Ta Ta!

Company Pot Roast

Servings 4 to 6 servings
Prep 1 hour
Cook 10 hours
Marinading time 8 hours
Total 19 hours
Course:Main Course
Cuisine:American
Author: Michelle

A great recipe for a traditional pot roast

Ingredients:

  • 2
    pounds
    boneless chuck roast, trimmed and cut in half
  • 1/4
    cup
    low-sodium soy sauce
  • 2
    garlic cloves
    (minced)
  • 1
    cup
    beef broth
  • 0.35
    ounces
    dried morels or dried shiitake mushrooms
  • 1
    tablespoon
    cracked black pepper
  • 3
    tablespoons
    sun-dried tomato paste or regular tomato paste
  • 2
    medium onions
    (about 3/4 pound, quartered)
  • 16
    ounces
    carrots, cut into 2-inch pieces
  • 16
    small red potatoes
    (about 2 pounds, halved)
  • 1
    tablespoon
    canola oil
  • 1 1/2
    tablespoons
    all-purpose flour
  • 3
    tablespoons
    water

Directions:

  1. 1. 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.
  2. 2. 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.
  3. 3. Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.
  4. 4. Place mushrooms , onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
  5. 5. 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 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.
  6. 6. 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.

Nutrition:

Calories: 961kcal
Fat: 33g
Saturated fat: 12g
Cholesterol: 156mg
Sodium: 1385mg
Potassium: 5163mg
Carbohydrates: 156g
Fiber: 19g
Sugar: 19g
Protein: 63g
Vitamin A: 388.1%
Vitamin C: 102.4%
Calcium: 18.9%
Iron: 72.6%

Did you make this recipe?

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