Teriyaki Beef Roast

• 4 medium potatoes, peeled and quartered
• 1-1/2 cups fresh baby carrots
• 1 medium green pepper, seeded and cut into 1/2-inch strips
• 1 medium yellow onion, quartered
• 1/4 cup all-purpose flour
• 1 boneless beef chuck roast (about 2 pounds)
• 2 tablespoons canola oil
• 8 ounces medium fresh mushrooms, cut into thick slices
• 1/4 cup packed brown sugar
• 1/2 cup teriyaki sauce
• 2 teaspoons ground ginger
• 1 teaspoon beef base
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 2 to 3 green onions (green portion only), thinly sliced

1. 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.
2. Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast.
3. 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.

potatoes, fresh baby carrots, green pepper, yellow onion, allpurpose, chuck roast, canola oil, fresh mushrooms, brown sugar, teriyaki sauce, ground ginger, beef base, oregano, pepper, green onions

Taken from www.tasteofhome.com/recipes/teriyaki-beef-roast/ (may not work)