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Instructions |
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Place mushrooms & onion in a lightly greased 5 to 6 quart slow cooker.
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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.
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Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
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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.
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Originally Submitted
12/26/2012
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