Okay, so I get why they call this “Italian” – there is Italian seasoning and tomato sauce in it. But it really doesn’t taste Italian. It’s more of a yummy slow cooker pot roast that you cut up and put back into a rich, creamy “gravy.” This will be great this fall/winter when the weather turns cold and gloomy. I made this with mashed potatoes (use the pouch kind to cut time) and it was a winner all around! I did not add the mushrooms because we don’t like them but I bet that makes it even richer. Recipe from Southern Living Magazine. Made 9 servings for us (6 adult and 3 child).
-1 (8 oz) package sliced fresh mushrooms
-1 large sweet onion (I just used a white onion), cut in half and sliced
-1 (3-4 lb) boneless chuck roast, trimmed
-1 tsp pepper
-2 Tbsp olive oil
-1 (1 oz) envelope dry onion soup mix
-1 (14 oz) can beef broth
-1 (8 oz) can tomato sauce
-3 Tbsp tomato paste
-1 tsp dried Italian seasoning
-2 Tbsp cornstarch
1. Place mushrooms and onion in a lightly greased 5 to 6 qt slow cooker.
2. Sprinkle 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.
3. Place 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.
4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm. (I was able to put my roast on a plate and pull apart with a fork since it was so tender. Put the plate in the microwave or oven (turned off) to keep warm).
5. Skim 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.