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Slow Cooker Pot Roast Recipe

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This recipe for Slow Cooker Pot Roast is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (3 - 4lb) Boneless Chuck Roast, trimmed
1 t Pepper
2 T Olive Oil
1 (8oz) pkg Sliced fresh mushrooms
1 Lg Sweet Onion, cut in half and sliced
2 Cloves garlic, chopped
1 Envelope Dry onion soup mix
1 Can low fat chicken broth
8 oz can tomato sauce
3 T Tomato Paste
1 t Dried Italian Seasoning
2 T Cornstarch

Directions:
Directions:
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. Remove roast to plate.
Add mushrooms, onion and garlic to skillet, and cook, stirring constantly, 3 to 5 minutes, or until onion is soft. Place mushroom mixture in a 5 to 6 quart slow cooker. Place roast on top of mushroom mixture. Sprinkle onion soup mix over roast; pour chicken broth and tomato sauce over roast. Cover and cook on low 8 hours, or until meat shreds easily with a fork.
Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm. Skim fat from juices in slow cooker; stir in tomato paste and Italian Seasoning. Stir together cornstarch and 2 T 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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