This pot roast is perfectly seasoned and the slow cooker does most of the work for you, making it one of our simplest meal ideas yet. Start with a marinade of soy sauce, garlic, and and pepper. Then create a sauce using beef broth and tomato paste to coat the pot roast while it cooks for 8 hours alongside tender carrots and potatoes. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Slow Cooker Pot Roast Slow Cooker Pot Roast Recipe | PT9M Serves 8 Ingredients: 5 Pounds Boneless Chuck Roast 2 Cloves Garlic 0.25 cup Soy Sauce 1 cup Beef Broth 1 Tablespoon Cracked Black Pepper 4 Ounces Dried Morels 3 Tablespoons Sun-Dried Tomato Paste 4 Medium Carrots 2 Medium Onions 16 Small Red Potatoes 1.5 Tablespoons All Purpose Flour 1 Tablespoon Canola Oil 0 Rosemary Sprigs Place garlic, soy sauce and roast in a large zip lock plastic bag and seal the bag. Refrigerate bag to marinate for at least 8 hours. Heat broth in a small saucepan and bring it to a boil. Add in mushrooms, cover and remove from heat. Let stand for about 20 minutes. After that, drain mushrooms on a pasta sieve and reserve the broth mixture. Once roast is marinated well, remove from bag and reserve marinade. Rub roast with pepper. In a bowl, combine reserved marinade with tomato paste and broth mixture, mix well and set aside. In a 6-quart slow cooker, place onion, mushrooms, potatoes and carrots, and toss gently. Brown roast in heated oil in a large skillet over medium high heat. Place browned roast over vegetables in slow cooker. Pour tomato paste mixture into the same skillet and deglaze the pan. Pour this mixture into slow cooker. Cover, set on HIGH and cook for 1 hour. After that, set the cooker to LOW and cook 8 hours. Remove roast and vegetables on a plate using a slotted spoon and turn the heat high. Add in flour and 3 Tablespoons of water and cook uncovered until mixture is slightly thick, for 15 minutes, stirring frequently. Serve this gravy over roast and vegetables. Garnish with rosemary.

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