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1
Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
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2
Bring broth to a boil in a small saucepan; add mushrooms.
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3
Remove from heat; cover and let stand 20 minutes.
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4
Drain mushrooms through a cheesecloth-lines colander over a bowl, reserving broth mixture.
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5
Remove roast from bag, reserving marinade.
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6
Sprinkle roast with pepper, gently pressing pepper into roast.
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7
Combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.
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8
Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
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9
Heat oil in a large skillet over medium-high heat.
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10
Add roast, browing well on all sides.
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11
Place roast over vegetables in slow cooker.
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12
Pour tomato paste mixture into pan, scraping to loosen browned bits.
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13
Pour tomato paste mixture over roast and vegetables.
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14
Cover with lid; cook on high-heat setting 1 hour.
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15
Reduce to low-heat setting, and cook 8 hours or until roast is tender.
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16
Place roast and vegetables on a serving platter; keep warm.
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17
Reserve liquid in slow cooker; increase to high-heat setting.
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18
Place flour in a small bowl.
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19
Gradually add water, stirring with a whisk until well blended.
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20
Add flour mixture to liquid in slow cooker.
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21
Cook, uncovered, 15 minutes or until slightly thick, stirring frequently.
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22
Serve gravy with roast and vegetables.
