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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Italian pot roast is an easy weeknight dinner. Play around with the mushroom selection; try baby portabellas or creminis. Ingredients:
1 (8-oz.) package sliced fresh mushrooms |
1 large sweet onion, cut in half and sliced |
1 (3- to 4-lb.) boneless chuck roast, trimmed |
1 teaspoon pepper |
2 tablespoons olive oil |
1 (1-oz.) envelope dry onion soup mix |
1 (14-oz.) can beef broth |
1 (8-oz.) can tomato sauce |
3 tablespoons tomato paste |
1 teaspoon dried italian seasoning |
2 tablespoons cornstarch |
Directions:
1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
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