Italian Pot Roast

Southern Living
Italian Pot Roast Recipe
This Italian pot roast is an easy weeknight dinner. Play around with the mushroom selection; try baby portabellas or creminis.
Makes 6 servings

Ingredients

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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

Preparation

Total: 8 Hours, 58 Minutes

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.

Created date

August 2010

Nutritional Information