This Italian pot roast is an easy weeknight dinner. Play around with the mushroom selection; try baby portabellas or creminis.
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
How to Make It
Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
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.
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.
Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
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.
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.
I seared the meat and put together my ingredients (minus the cornstarch/tomato paste) the night before so I could just throw it in the crockpot before I left for work. I had thought about it all day and was nervous of being let down by lackluster results as I had seriously been craving a good pot roast. I WAS NOT LET DOWN! It was sooo delicious and tender (and I even used a less expensive cut of meat as I was only cooking for two and the chuck roast was only sold in 3+ pounds). Will be making again in the near future. PS- Was even BETTER as a left over the next day. YUM
Highly recommend! Wonderful variation on the traditional pot roast. Cooked on high in slow cooker for 5-6 hours, and the meat fell apart. I have fixed it twice for company, and it has been a big hit both times with requests for recipe. I made it with baby portabellas and served with fingerling potatoes, green beans, and green salad made with mandarin oranges, green onions, and maple sugared pecans and a dijon vinagarette dressing.
This was a nice change from my normal pot roast recipe - my family loved it! My daughter doesn't care for the side that was recommended so I served it with buttered egg noodles that were sprinkled with basil, fresh ground pepper and parmasean cheese. It was SO good that my entire family asked for this again!
This was delicious and super easy but we decided a better name for it was "Pot Roast Spagehetti Sauce". I used portobello mushrooms, served over rice (would have used pasta if we hadn't had that the night before), and sprinkled it with parmesean cheese because I felt like it needed one more layer of flavor.
Excellent!! I seared the meat the night before and added all the ingrdients minus the mushrooms and starch and let it all sit in the refrigerator over night. I added the mushrroms an hour before serving and it was delicious. I think the extra time to marinate really added flavor to the dish. I served with mashed potatoes as well.
I didn't allow myself enough time to cook this recipe on low for 8 hours; so, I cooked it on low for 2 hours and high for about 3.5 hours. It was still great! In fact, the meat kept it's structure and was both tender and easy to chunk (rather than shred), which I prefer. The gravy didn't take 40 minutes ... maybe 15-20 minutes.
When I served the meal (to company), I put the meat in a dish and covered it with a little sauce to keep it moist and then put the rest of the sauce in a boat and served it as tomato gravy with mashed potatoes. Before the main event, I served a field greens salad with gorgonzola, candied walnuts, Bosc pear and a homemade Dijon vinaigrette. With the meal, I served an Italian round loaf (Safeway, $3.99). Dessert was Safeway-brand cherry and mascarpone gelato. It was a hit! My friend said it was better than anything she could have ordered at a restaurant :) Thank you for a great recipe and for all the great reviews. They were really helpful!