Ingredients
4 medium potatoes, peeled and quartered1-1/2 cups fresh baby carrots1 medium green pepper, seeded and cut into 1/2-inch strips1 medium yellow onion, quartered1/4 cup all-purpose flour1 boneless beef chuck roast (about 2 pounds) 2 tablespoons canola oil8 ounces medium fresh mushrooms, cut into thick slices1/4 cup packed brown sugar1/2 cup teriyaki sauce2 teaspoons ground ginger1 teaspoon beef base1 teaspoon dried oregano1 teaspoon pepper2 to 3 green onions (green portion only), thinly sliced
Preparation
Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar.
Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast.
Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.
