Crockpot Pot Roast

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 cup sliced mushrooms
1 tablespoon cracked black pepper
3 tablespoons tomato paste
2 medium onions (about 3/4 pound), quartered
1 (16-ounce) package baby carrots
2 pounds red potatoes, quartered
1 tablespoon vegetable oil
1 1/2 tablespoons all-purpose flour
3 tablespoons water

Place roast, soy sauce, and garlic in a large ziplock plastic bag. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Boil beef broth in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a colander over a bowl, saving broth mixture.

Remove roast from bag, saving 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 crockpot; toss gently.

Heat oil in a large skillet over medium-high heat. Add roast, browing well on all sides. Place roast over vegetables in crockpot.

Pour tomato paste mixture into skillet, 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 crockpot; increase to high-heat setting.

Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in crockpot. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently.

Serve gravy with roast and vegetables.