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Italian-Style Pot Roast
Serves 6 |
A little different from the everyday pot roast.
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Ingredients:
| 1 sweet onion, cut in half, peeled and sliced |
| 8 oz. fresh mushrooms, sliced |
| 4 lbs. boneless chuck roast, trimmed |
| 1 teaspoon black pepper |
| 2 tablespoons olive oil |
| 1 packet dry onion soup mix |
| 1 can tomato sauce |
| 1 can beef broth |
| 3 tablespoons tomato paste |
| 1 teaspoon Italian seasoning |
| 2 tablespoons cornstarch |
| 2 tablespoons water |
Directions:
- Lightly grease a 5- to 6-quart crockpot. Place sliced onion and mushrooms into crockpot.
- Sprinkle roast with black pepper. Heat oil in a large skillet over medium-high heat. Cook roast in skillet for 2 to 3 minutes on each side or until browned.
- Set roast on top of sliced onion and mushrooms in crockpot. Sprinkle onion soup mix over roast; pour tomato sauce and beef broth over roast. Cover crockpot and cook roast on low for 8 to 10 hours or until meat shreds easily with a fork.
- Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
- Skim fat from juices in crockpot; stir in tomato paste and Italian seasoning.
- In a small bowl, stir together cornstarch and water until smooth; add to juices in crockpot, stirring until blended. Increase crockpot heat to high. Cover crockpot and cook until mixture is thickened, about 40 minutes. Stir in roast.
| Cooking Method: | Slow Cooker |
| Course: | Dinner |
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