Shelly's Recipe

ITALIAN POT ROAST - Crock Pot

Category: Roasts/Tenderloin - Beef

8 oz sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2 to 3 lbs) boneless beef chuck roast, trimmed
1 tsp pepper
2 tbsp olive oil
1 (1-oz) envelope dry onion soup mix
1 (14 oz) can beef broth
1 (8 oz) can tomato sauce
1 tsp dried Italian seasoning
3 tbsp tomato paste
2 tbsp cornstarch and water
Hot cooked egg noodles

Place mushrooms and onion in the bottom of a 5 1/2-quart crock pot. Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Place roast on top of mushrooms and onion in crock pot. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.

Remove roast from crock pot, and cut into large chunks; keep warm. Skim fat from juices in crock pot; stir in dried Italian seasoning and tomato paste.

Stir together cornstarch and 2 tbsp water in a small bowl until smooth; add to juices in crock pot, stirring until blended. Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to crock pot. Cover and cook until thoroughly heated. Serve over hot cooked egg noodles. Serves 6