8 servings (serving size: 3 ounces roast, 1 onion wedge, about 3 carrot pieces, 4 potato halves, and about 1/4 cup gravy)
Photo: Oxmoor House
1 (2-pound) boneless chuck roast, trimmed and cut in half
1/4 cup lower-sodium soy sauce
2 garlic cloves, minced
1 cup beef broth
1 (.35-ounce) package dried morels
1 tablespoon cracked black pepper
3 tablespoons 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 canola oil
1 1/2 tablespoons all-purpose flour
3 tablespoons water
Rosemary sprigs (optional)
How to Make It
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.
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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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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! :D Will make again.
I agree that this was missing something. A little too bland. My hope was that the sun-dried tomato paste would make a difference....and maybe it would have, if I had been able to find it? I bought dehydrated sun-dried tomatoes, rehydrated, and blended to a paste. Other than that, I followed to a "t." Now, to put it into context: we love old school pot roast. The salty flavor, the fat, all of it. I was certainly not expecting an exact duplicate (We've been converting our favorites to healthy substitutes for years now), but this was still off the mark. We added salt, and that made it more edible...but we realize that defeated the purpose.
A small rant here: If you haven't tried the recipe, don't review it. There are plenty of forums to pontificate on healthy eating. Try a blog.
I thought this recipe was wonderful. I changed a few small things - I added 1 1/2 tsp of dried rosemary, and then cooked just the roast with liquid for 2 hours on high, then added the vegetables and cooked for 5 more hours on low. I also didn't marinate it beforehand, and I added fresh mushrooms instead of dried. It was wonderfully flavorful and didn't need salt. I served it for company and they all loved it. I don't know why anyone says it lacks flavor. If you are worried about that, just add some rosemary.
This was just ok for me and my family. Too much soy sauce flavor which overpowered the roast. Maybe I marinated too long. Followed directions to put meat on top of veggies. Didn't turn out very tender. Had to cut with knife when my usual pot roast falls apart. Not sure if I would make it again.
After reading the reviews that called this bland I made some adjustments and it came out GREAT!!
I added a packet of onion soup dry mix and used 3/4 the amount of potatoes to make up for the extra calories.
I also didn't need to add flour, the sauce was plenty thick; I might even add 1/4 water next time.