Crockpot Pot Roast
A tried and true family favorite that's both easy to make and absolutely delicious! This fall apart pot roast recipe is fantastic comfort food, and cooking it in the crockpot really simplifies the process. Slow cooking an inexpensive pot roast both tenderizes the meat and infuse it with great flavor...the results are amazingly good."Once everything was in the crock pot i was worried about the little amount of liquid but i stuck with the recipe and it turned out fantastic!!! It made so much of its own juices it was amazing. We cooked it on high and after 8hrs it was ready! We have a saying in my family that food is so good it will knock your face off...this is definitely Knock Your Face Off Pot Roast!!! " - sgilley80
Yield: 8 Ready in 45 minutes
830 people trying soon
|1 3-lb roastboneless beef chuck; - trimmed and cut in half|
|1/4 cuplow-sodium soy sauce|
|2 large clovesgarlic; - minced|
|1 cupbeef stock (preferably homemade),; or low-sodium broth, or consomme|
|1 0.35-oz packagedried mushrooms; (such as shiitake or morels)|
|1 tablespoonCracked black pepper|
|3 tablespoonssun-dried tomato paste; or regular tomato paste|
|2 mediumonions; quartered (about 3/4 pound)|
|1 16-oz packagecarrots; - cut into 2-inch pieces|
|16 smallred potatoes; halved (about 2 pounds)|
|1 tablespoonolive oil|
|1 1/2 tablespoonsAll-purpose flour|
Crockpot Pot Roast Preparation
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 stock 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.
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.
Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.
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 for 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to high.
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.
Makes 6 to 8 servings.
This Crockpot Pot Roast is arguably even better the next day.
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