-
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.
