Italian Pot Roast

Photo: Jennifer Davick; Styling: Lydia Pursell

This Italian pot roast is an easy weeknight dinner. Play around with the mushroom selection; try baby portabellas or creminis.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 8 Hours, 58 Minutes


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

Preparation

  1. 1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
  2. 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. 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. 4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
  5. 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.
Note:

For an easy side, sauté 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini,and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.

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