Crock Pot Roast Beef With Mushroom and Sun-Dried Tomato Gravy

⏱ 1050 mins 🍽 8 serving(s) 🏷 Roast Beef

This slow-cooked roast beef is marinated overnight for deep flavour, then cooked with carrots, potatoes, and onions in a crock pot. The resulting gravy, made from rehydrated dried mushrooms, sun-dried tomato paste, and the cooking juices, is rich and savoury. The total preparation and cooking time is 1050 minutes, yielding 8 generous servings of this comforting roast beef dish.

Crock Pot Roast Beef With Mushroom and Sun-Dried Tomato Gravy

Ingredients

  • 2 lbs lean chuck roast
  • 1/4 cup low sodium soy sauce
  • 2 minced garlic cloves
  • 1 cup beef broth
  • 1 (1/3 ounce) package dried shiitake mushrooms or 1 (1/3 ounce) package mixed dried wild mushrooms
  • 1 tablespoon cracked black pepper
  • 3 tablespoons sun-dried tomato paste
  • 2 medium onions, quartered
  • 1 (16 ounce) package baby carrots
  • 16 small round red potatoes, washed and halved
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons all-purpose flour
  • 3 tablespoons water

Method

  1. Remove any fat from the chuck roast.
  2. Whisk the soy sauce and minced garlic in a small bowl, then place the roast in a large resealable bag and pour the mixture over it.
  3. Seal the bag and refrigerate overnight, remembering to turn it at least once.
  4. Heat the beef broth in a small saucepan until it reaches a boil.
  5. Stir in the dried mushrooms, cover the pan, and take it off the heat.
  6. Allow the mushrooms to soak for 20 minutes.
  7. Strain the mushrooms using a sieve lined with a coffee filter or cheesecloth, keeping the infused broth.
  8. Take the roast from the bag, setting aside the leftover marinade.
  9. Firmly press the cracked black pepper onto all surfaces of the meat.
  10. Combine the reserved marinade, the mushroom broth, and the sun-dried tomato paste, stirring until mixed, then set this liquid aside.
  11. Add the mushrooms, quartered onions, baby carrots, and halved potatoes to a large crock pot and toss them together.
  12. Warm the olive oil in a large skillet.
  13. Sear the roast in the skillet until it is browned on every side.
  14. Transfer the browned roast to rest on the vegetables in the crock pot, then pour the prepared broth mixture over everything.
  15. Deglaze the skillet, scraping any browned bits into the crock pot.
  16. Cover with the lid, cook on high for 1 hour, then reduce to low and continue cooking for another 8 hours.
  17. Remove the roast and vegetables to a platter and keep them warm.
  18. Pour the remaining cooking liquid from the crock pot into a separate container.
  19. Measure the all-purpose flour into a small bowl.
  20. Slowly pour in the 3 tablespoons of water, mixing with a fork until a smooth paste forms.
  21. Whisk this paste into the reserved broth in the crock pot. Cook without the lid for 15 minutes, stirring frequently, until the gravy thickens.
  22. Slice the roast and serve it with the vegetables and the prepared gravy.

Nutrition (per serving)

Sodium518700 mg

Recipe details

CategoryRoast Beef
AuthorChipotleChick