Jack-Pot Roast

Growing up there was a rotation of things my Mom and Grannie cooked for my family during regular weeknight meals. I am sure most of those choices were driven by cost factors associated with feeding such a large family. One of the items I remember in that rotation was Pot Roast. I am pretty sure my mom nor Grannie made their pot roast in a slow cooker because I don't remember either one of them owning one. Despite how they prepared it (and I am sure it was good since they are/were both amazing cooks), I can also remember not liking pot roast as a child. But then again I didn't like hardly any food as a child. Now that I am older and much more experimental with food, I have come to realize that my taste buds missed out on so much during my discretionary tasting years. Pot Roast isn't even really weird or out there. I have no idea why I didn't like it, but I am glad that now I do!

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)

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.