slow cooker italian pot roast
I love the flavor of this pot roast!! It's to die for!! For a added kick, I put horseradish on it. Yum!! Recipe and photo courtesy of my recipes.com
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yield
6 serving(s)
cook time
9 Hr
method
Slow Cooker Crock Pot
Ingredients For slow cooker italian pot roast
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18 oz package of fresh mushrooms
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1 lgsweet onion, cut in half and sliced.
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13-4 pound boneless chuck roast
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1 tsppepper
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2 Tbspolive oil
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11 oz package, dried onion soup mix
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114 oz can, beef broth.
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18 oz can, tomato sauce
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3 Tbsptomato paste
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1 tspdry italian seasoning
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2 Tbspcornstarch
How To Make slow cooker italian pot roast
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1Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
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2Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
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3Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
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4Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
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5Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
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