1 (2 pound) boneless chuck roast
1/4 cup low-sodium soy sauce
2 garlic cloves, minced
2 cans beef broth
1 tablespoon cracked black pepper
1 medium onions, cut into 2 inch pieces
1 (16 ounce) package baby carrots
2 large sized potatoes, peeled, cut in 1 inch cubes
1 can tomato paste
2 tablespoons all-purpose flour
4 tablespoons water
In a crockpot, drizzle olive oil on the bottom.
Brown roast on stove in a hot pan on all sides.
Place on botton of crockpot.
Add soy sauce, garlic, beef broth, pepper, onions, carrots, and potatoes.
Cook on LOW in crockpot for 10 hours.
Take out vegetables and place in a bowl, covered with tin foil to keep warm.
Place roast on a cutting board and cover with tin foil to keep warm; let set for 10 minutes.
Turn crockpot to HIGH and add flour and water to crockpot juice to make gravy.
Stir well and let come to a little boil.
Serve with meat and vegetables.
Makes 4 servings
My Own Recipe