Friday, October 15, 2010

Italian Pot Roast

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).

Ingredients:

-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

Directions:

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.

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8 comments:

Wonder Mom said...

I'm thinking that even my hubby (who will eat pot roast but is not a true "fan" of it) would like this! Yea for Southern Living!

Miz Helen said...

This looks like a great slow cooker roast recipe. I love slow cooker recipes this time of the year.
Thank you for sharing your recipe.

Hanna said...

Hi there!!! I'm your newest follower from the weekend linky:) I love finding new blogs and yours is lovely:) You can find me at www.bouffeebambini.blogspot.com

Katie said...

new follower from Hop Along Friday! I enjoyed looking around your crafts and recipes, but your blog name is what caught me. :) very cute! stop by when you get a chance:
www.mackandjack.blogspot.com

Lynn said...

Oh yum, this looks good. What is it about slow roasted meat in a gravy kind of sauce that just calls out to me? Especially in October :)

Judy B said...

I got this link from Get Healthy Cheap and made this last night. THE BEST pot roast I've ever made. Thanks!!

Jerri said...

Yum! I love pot roast!

Thanks for linking up for Friday Favorites last week! Hope to see you again!

Tori said...

Pot roast is great during fall. I work with La Cense Beef, and the website has great pot roast recipes that you might like. Grass fed beef also adds great flavor to the dish and La Cense has great tips on cooking it.

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