Sun Dried Tomato Pot Roast Food

SLOW-COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
• Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

THREE-TOMATO POT ROAST

Steps:

• Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.

SUN-DRIED TOMATO POT ROAST

Steps:

• Combine all ingredients in the crock pot.
• Cook on low for 6-8 hours.

CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY

Steps:

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