Italian Pot Roast
This Italian pot roast is an easy weeknight dinner. Play around with the mushroom selection; try baby portabellas or creminis.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (8-ounce) package | sliced fresh mushrooms |
| 1 | large sweet onion, cut in half and sliced |
| 1 | (3- to 4-lb.) boneless beef chuck roast, trimmed |
| 1 teaspoon | pepper |
| 2 tablespoons | olive oil |
| 1 teaspoon | kosher salt, or to taste |
| 1/2 teaspoon | freshly ground black pepper, or to taste |
| 1 (14 1/2-ounce) can | beef broth, or 1 3/4 cup beef stock |
| 1 (8-ounce) 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 salt and pepper 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.
Source: myrecipes.com
