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Italian Pot Roast Recipe

   
 

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     Italian Pot Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   9 hrs.

Ingredients
1 8-oz. package sliced fresh mushrooms
1 large sweet onion; cut in half & sliced
1 (3 to 4 lb.) boneless chuck roast; trimmed
1 tsp. pepper
2 T. olive oil
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth
1 (8-oz.) can tomato sauce
3 T. tomato paste
 
1 tsp. dried italian seasoning
2 T. cornstarch

Instructions
Place mushrooms & onion in a lightly greased 5 to 6 quart slow cooker.
Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over med-high heat 2 to 3 minutes on each side or until browned. Place roast on top of mushrooms & onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth & tomato sauce over roast. Cover & cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
Skim fat from juices in slow cooker. Stir in tomato paste & Italian seasoning. Stir together cornstarch & 2 T. water in a small bowl until smooth; add juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover & cook for 40 minutes or until mixture is thickened. Stir in roast.


Originally Submitted
12/26/2012





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