Italian Pot Roast

This hearty roast of beef pairs well with a quick tortellini toss: Sautée zucchini, sweet peas, and onion; toss with hot cooked tortellini, shredded Parmesan, and fresh basil.

Italian Pot Roast
Italian Pot Roast

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    package 1 (8-oz.) package sliced fresh mushrooms

  • 1 1

    1 large sweet onion, cut in half and sliced

  • 1 1 to 4-lb.)

    to 4-lb.) boneless chuck roast, trimmed

  • 1 1

    1 teaspoon pepper

  • 2 2

    2 tablespoons olive oil

  • 1 1

    envelope 1 (1-oz.) envelope dry onion soup mix

  • 1 1

    can 1 (14-oz.) can beef broth

  • 1 1

    can 1 (8-oz.) can tomato sauce

  • 3 3

    3 tablespoons tomato paste

  • 1 1

    1 teaspoon dried Italian seasoning

  • 2 2

    2 tablespoons cornstarch

Directions

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

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