Italian Pot Roast

By erinkate

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 tsp pepper
• 2 T olive oil
• 1 envelope dry onion soup mix
• 1-14 oz can beef broth
• 1-8 ox can tomato sauce
• 3 T tomato paste
• 1 tsp dried Italian seasoning
• 2 T cornstarch

Details

Servings 6
Preparation time 18mins
Cooking time 26mins

Preparation

Step 1

Place mushrooms and onion in a lightly greased 5-6 qt slow cooker.
Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat for 2-3 minutes on each side until browned.
Place roast on top of mushrooms and onion in slow cooker. Sprinkle soup mix 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 ot 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 cornstarch with 2 T water in a small bowl until smooth, add to juices in slow cooker until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until thickened. Stir in roast.