Pot roast is one of the food I love to serve whenever we are expecting company. It’s a dish that never runs out of style because everyone loves a good pot roast recipe. Since I have a lot of pot roast recipes at home, I use them alternately. This version from My Recipes is probably one of the most flavorful that I have tried. This is perfect for any occasion and you can always personalize it based on whoever will have the opportunity to feast on it.
Check out what our friends from My Recipes have to say about this recipe:
“I didn’t choose this because it was “light,” I just wanted a good roast, and thought this would make one. I didn’t have low-sodium soy sauce on hand, so I used regular and I added sun dried tomatoes to regular organic tomato paste to hopefully give it some “sun dried” flavor. I also put a few extra sun dried tomato in the crock. Anyways, other than those two tweaks, I followed to the “T” and it turned out great!”
I have read once that cooking is not like baking; you can manipulate the ingredients and the instructions most of the time without affecting the end product. I agree with this- you can turn this delicious dish into something more of your preference by adjusting the ingredients the way you want to.
Ingredients
- 1 (2-pound) Tyson boneless chuck roast, trimmed and cut in half
- 1/4 cup Great Value lower-sodium soy sauce
- 2 garlic cloves, minced
- 1 cup College Inn beef broth
- 1 (.35-ounce) package Roland dried morels
- 1 tablespoon cracked black pepper
- 3 tablespoons Fratelli Mantova sun-dried tomato paste
- 2 medium onions (about 3/4 pound), quartered
- 1 (16-ounce) package carrots, cut into 2-inch pieces
- 16 small red potatoes (about 2 pounds), halved
- 1 tablespoon Wesson canola oil
- 1 1/2 tablespoons Gold Medal all-purpose flour
- 3 tablespoons water
- Rosemary sprigs (optional)
Instructions
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-lines 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 6-quart electric slow cooker; toss gently.
Heat oil in a large skillet over medium-high heat. Add roast, browing well on all sides. Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender. Place roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.
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Quick Tip: You can use 1c of water and a beef bouillon cube instead of beef broth.
Thanks again to My Recipes for this amazing recipe.
