- 6
- 18 mins
- 26 mins
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
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.