Tuesday, April 17, 2012

Italian Pot Roast

Easy and delicious!

Italian Pot Roast
Source: Southern Living Cookbook


1 (8-oz.) package sliced fresh mushrooms
large  onion, sliced 
1 (2 1/2 to 3-lb.) boneless chuck roast, trimmed 
1 teaspoon pepper

2 tablespoons
olive oil
(1-oz.) envelope dry onion soup mix
(14-oz.) can beef broth
(8-oz.) can tomato sauce
 3 tablespoons tomato paste
1 teaspoon
dried Italian seasoning
2 tablespoons


  1. Place mushrooms and onions in slow cooker.
  2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat until browned on each side.
  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 HIGH 6 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. Cover and cook 20 minutes on HIGH or until mixture is thickened. Stir in roast. Serve over egg noodles.

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