CROCKPOT ITALIAN POT ROAST
Tuesday, December 10, 2019 Cooking
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.
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!