Italian Pot Roast

By Tufgrlz

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.

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

Preparation

Step 1

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.