- 6
Ingredients
- 1 package fresh mushrooms (8 oz)
- 1 large sweet onion cut in half and slices
- 1 3-4 lb. chuck roast boneless
- 1 t. pepper
- 2 T olive oil
- 1 envelope dry onion soup mix
- 1 14 oz. can beef broth
- 1 8 oz. can tomatoe sauce
- 3 T. tomato paste
- 1 t. dried Italian seasoning
- 2 T. cornstarch
Preparation
Step 1
Place mushrooms and onion in bottom of slow cooker.
Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium high head until brown.
Place roast on top of mmushrooms and onion in slow cooker. Sprinkle onion soup mixture over roast; pour beef broth and tomato sauce over roast. Cover and cook on low 8-10 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 T. water in a small bowl until smooth. Increase slow cooker heat to HIGH and cover and cook 40 min or until mixture is thickened. Stir in roast.
Add more Italian seasoning or fresh basil for more Italian flavor. Serve with pasta or mashed potatoes.