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Italian Pot Roast Recipe

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This recipe for Italian Pot Roast, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Friday, January 6, 2006


8 oz. fresh sliced mushrooms
1 large onion, cut in half and sliced
1 (2 1/2 to 3 lb) boneless trimmed beef chuck roast
1 tsp. pepper
2 tbsp. olive oil
1 (1oz.) envelope of dry onion soup mix
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
1 tsp. dried Italian seasoning
3 tbsp. tomato paste
2 tbsp. corn starch
2 tbsp. water
Hot cooked egg noodles

Place mushrooms and onion in the bottom of a 5 1/2 qt. slow cooker. Sprinkle roast evenly with pepper and brown roast on all sides in hot oil in a large Dutch oven over medium high heat. Place roast on top of mushrooms and onions in slow cooker.

Sprinkle beef broth and tomato sauce over roast. Cover and cook on High 5-6 hours (or on Low for 10-12 hours) until meat shreads easily with a fork. Remove roast from slow cooker, and cut into large chunks, keep warm.

Skim fat from juices in slow cooker, stir in Italian seasoning and tomato paste. Stir together cornstarch and water in a small bowl until smooth (I added a bit more cornstarch to the cooker for a thicker sauce); add to juices in slow cooker, stirring until blended. Cover and cook on High for 20-30 minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over hot cooked egg noodles.




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