Italian Pot Roast For The Crock Pot

Description

This is one of our favorite pot roast recipes! I serve it over egg noodles. I found this recipe in southern living february 2005 issue.

Ingredients

• Fresh Mushrooms
• Onion
• Boneless Beef Chuck Roast
• Pepper
• Olive Oil
• Dry Onion Soup Mix
• Beef Broth
• Tomato Sauce
• Dried Italian Seasoning
• Tomato Paste
• Cornstarch
• Water
• Cooked Egg Noodles

Instructions

1. Place mushrooms and onion in the bottom of a 5 1 / 2 quart slow cooker
2. Sprinkle roast evenly with pepper
3. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat
4. Place roast on top of mushrooms and onions in slow cooker
5. Sprinkle onion soup mix evenly over roast
6. Pour beef broth and tomato sauce over roast
7. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork
8. Remove the roast from the slow cooker and cut into large chunks
9. Keep warm
10. Skim fat from juices in slow cooker
11. Stir in dried italian seasoning and tomato paste
12. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth
13. Add to juices in slow cooker, stirring until blended
14. Cover and cook on high 20 to 30 more minutes or until mixture is thickened
15. Add roast pieces back to slow cooker
16. Cover and cook until thoroughly heated
17. Serve over hot cooked egg noodles