Tuesday, December 10, 2019 Cooking  No comments



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The inspiration may be Italian but the taste is pure Southern comfort. Countertop cooking is in again, but today’s slow  cookers are plugged into more elegant and sophisticated   flavors-dinners worthy of special guests. Pot roast was once synonymous with a thrifty one pot meal but now with little effort is ready to serve when the family returns home.

1 (8-ounce) package fresh sliced mushrooms
1 large sweet onion,cut in half and sliced
1 (3-to 4 pound boneless chuck roast
1 tsp, fresh ground black pepper
2 Tbsp. olive oil
1 (1-ounce) envelope dry onion mix
1 (14 ounce)can beef broth
1 (8-ounce)can tomato sauce
3 Tbsp. tomato paste
1 tsp.dried Italian seasoning
2 Tbsp. cornstarch
2 Tbsp. water
Place the mushrooms and onion in a lightly greased 5-to 6-quart slow cooker. Sprinkle the roast with black pepper. Cook the roast in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
Place the roast on top top of the mushrooms and onions in the slow cooker. Sprinkle the onion soup mix over the roast; pour the beef broth and tomato sauce over the roast. Cover and cook on LOW 8 hours or until meat shreds easily with a fork.

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Skim the fat from the  juices in the slow cooker; stir in the tomato paste and Italian seasoning. Stir together the  cornstarch and water  in a small mixing bowl until smooth, add to the juices in the slow cooker , stirring until blended, increase the heat to HIGH. Cover and cook 40 minutes more or until the mixture is thickened.  Crockpot Italian Pot Roast will be ready to serve.

Serves 8  Hands-on time 20 minutes  Total time 9 hours

Serve with a green salad, your choice of dressing, loaf of Italian bread from the bakery. Serve fresh fruit for dessert. You have a very delicious meal and you will be able to eat and enjoy the conversation with family and friends. Enjoy your Crockpot Italian Pot Roast!

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