Pot Roast
Adapted from Cooking Light October 2004
Yield
8 servings (serving size: 3 ounces roast, 1 onion wedge, about 3 carrot pieces, 4 potato halves, and about 1/4 cup gravy)
8 servings (serving size: 3 ounces roast, 1 onion wedge, about 3 carrot pieces, 4 potato halves, and about 1/4 cup gravy)
Ingredients
- 1 (2-pound) boneless chuck roast, trimmed and cut in half
- 1/4 cup low-sodium soy sauce
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 10 oz package sliced cremini mushrooms
- 1 tablespoon cracked black pepper
- 3 tablespoons 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 olive oil oil
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons water
Preparation
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. Bring broth to a boil in a small saucepan. Remove from heat; reserving broth mixture.
3. Remove roast from bag, reserving marinade. Sprinkle roast with pepper and salt, gently pressing pepper and salt into roast. Combine reserved marinade, broth, and tomato paste; stir well, and set aside.
4. Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently. Salt and pepper the vegetables.
5. 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.
6. Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker.
Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
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. Bring broth to a boil in a small saucepan. Remove from heat; reserving broth mixture.
3. Remove roast from bag, reserving marinade. Sprinkle roast with pepper and salt, gently pressing pepper and salt into roast. Combine reserved marinade, broth, and tomato paste; stir well, and set aside.
4. Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently. Salt and pepper the vegetables.
5. 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.
6. Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker.
Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
10 comments:
This is a gorgeous roast! Perfectly done and seasoned. Good work! Pot roast was a regular in my mom's rotation also. : )
Beautiful pictures! Too funny the things we realize that we actually do love when we get older and decide to try it again!
Cute post name :) I was a super picky eater growing up and my parents have wondered what happened. Your pot roast looks awesome!
That looks so hearty and comforting!
Pot roast is one of my favorite comfort foods.
oh my goodness, this looks wonderful, i love a good potroast!
This looks heavenly! I just have one question for you... does the meat really cook down that much? The recipe says you start out with 2 lbs. (32 oz.) and then end up with 8 servings at 3 oz. apiece. So you lose 8 oz. in process of cooking?
Pamela,
It does cook down quite a bit, plus before you cook it you need to trim the fat which also contributes to the decreased weight.
Elizabeth-- Thanks for the great recipe! I just tried it out and the meat turned out delicious. When making the gravy, I recommend adding a dash of paprika; it marries extremely well with the vegetable reduction and the marinated beef.
yummy I love to eat meat and if it is mixed with mushrooms it is the best dish that you can taste.
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