1. Trim the fat off of the roast. 2. Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it. 3. Seal and marinate overnight, turning the bag at least once. 4. Bring the beef broth to a boil in a small saucepan. 5. Add the dried mushrooms, stir, cover and remove from heat. 6. Let sit for 20 minutes. 7. Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth. 8. Remove the roast from the bag, and save the remaining marinade. 9. Press the cracked black pepper into both sides of the roast. 10. Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside. 11. Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss. 12. Heat the olive oil in a large skillet over medium high. 13. Add the roast and brown well on all sides. 14. Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies. 15. Scrape the bottom of the skillet to remove the brown bits into the crock pot. 16. Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours. 17. Place the roast and veggies on a serving platter and keep warm. 18. Reserve the liquid in the crock pot. 19. Place flour in a small bowl. 20. Gradually add the water and stir with a fork until well blended. 21. Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often. 22. Serve the gravy with the roast. ---------------------------------------------------------------------------
Nutrition
Ingredients
