Slow-cooker Pot Roast

As promised... it's Pot Roast today.

Went to the market early this morning to buy the beef. There are only two stalls in the whole market selling beef and I was looking for Chuck Roast which of course they did not understand being in Dungun. I then tapped on my shoulder to show him the part I wanted but he didn't understand. He then showed me a piece of tenderloin roast and recommended that I use that instead as it was suitable for steaks. I told him I was not making steaks. To make a long story short, I didn't get the part I wanted and took the tenderloin roast. I was not very happy but there wasn't a choice.

Anyway, the original recipe for this pot roast is HERE. Mine is modified to what I have...

Click on pictures for larger view.

Here are the main ingredients. You'll need seasoning... salt and pepper, paprika, thyme, bay leave and I used my leftover chicken jus from the other day.

I seasoned the beef generously with salt, pepper, paprika and thyme. I then sliced the onions, garlic and mushrooms. I used fresh Shiitake as I couldn't find fresh button mushrooms here.

Next I seared the beef all over and also sautéed the onions followed by the mushroom and garlic together.

Then pop the beef into the slow-cooker followed by the onion, mushroom and garlic with a bay leaf. Next was the mushroom soup, my leftover chicken jus and just a little bit of water as there will be more moisture from the onions, mushroom and beef. I then decided to put some carrots in on the top as I planned to remove them after a couple of hours. Set the pot to LOW and cooked it for 6 hours. I stopped at 6 hours as the smaller pieces were starting to break apart.

From top left, clockwise; mushrooms dished out into a bowl, bread to go with the meal, carrots, the beef and finally the gravy.

I am very happy with this recipe in terms of flavours but definitely not happy with the beef as it was dry.  If only I got my chuck roast... : (