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Italian-Style Pot Roast

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Serves 6 | 

A little different from the everyday pot roast.


1 sweet onion, cut in half, peeled and sliced
8 oz. fresh mushrooms, sliced
4 lbs. boneless chuck roast, trimmed
1 teaspoon black pepper
2 tablespoons olive oil
1 packet dry onion soup mix
1 can tomato sauce
1 can beef broth
3 tablespoons tomato paste
1 teaspoon Italian seasoning
2 tablespoons cornstarch
2 tablespoons water


  1. Lightly grease a 5- to 6-quart crockpot. Place sliced onion and mushrooms into crockpot.
  2. Sprinkle roast with black pepper. Heat oil in a large skillet over medium-high heat. Cook roast in skillet for 2 to 3 minutes on each side or until browned.
  3. Set roast on top of sliced onion and mushrooms in crockpot. Sprinkle onion soup mix over roast; pour tomato sauce and beef broth over roast. Cover crockpot and cook roast on low for 8 to 10 hours or until meat shreds easily with a fork.
  4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
  5. Skim fat from juices in crockpot; stir in tomato paste and Italian seasoning.
  6. In a small bowl, stir together cornstarch and water until smooth; add to juices in crockpot, stirring until blended. Increase crockpot heat to high. Cover crockpot and cook until mixture is thickened, about 40 minutes. Stir in roast.
Cooking Method: Slow Cooker
Course: Dinner
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