Company Pot Roast (Slow Cooker)

Put the roast halves, the soy sauce and garlic into a large Ziploc bag, massage it all together, seal it and leave it to marinate in the fridge overnight – this is also something I’m sure you could have ready in the freezer.

In a small pot, bring the broth to a boil and add the mushrooms, remove the pot from the heat and allow the mushrooms to soak for 20-30 minutes.  Drain the mushroom through a cheesecloth-lined colander over a bowl, reserving the mushrooms and the broth.  Coarsely chop the mushrooms if they’re large and put them into the slow cooker (6 L +) along with the onions, carrots and potatoes.

When the roast is finished marinating, remove it from the Ziploc, reserving the marinade, and sprinkle on the pepper, gently pressing the pepper in so it sticks.  Add the reserved marinade to the mushroom beef broth and whisk in the tomato paste.  Heat the oil in a large skillet and brown the roast evenly on all sides then put the roast on top of the vegetables in the slow cooker.  Add the marinade/broth mixture to the hot skillet and use it to scrape up all of the browned bits.  Pour this mix over the beef and vegetables, cover the slow cooker and cook on LOW for 10 hours.

When it’s ready, the beef will flake apart with a fork.  In a small bowl, whisk together the flour and water until smooth, then turn the slow cooker to high, add the flour mixture to everything and give it a gentle stir.  Cook it uncovered for 15 to 30 minutes until the sauce thickens up into a gravy.  Serve it up as you wish, we found it very tasty with a green salad.