**I did not add the cornstarch to thicken and it was just fine. I also served it in small white bowls with extra juice for us to soak up with our 10 grain bread. Yum!
Italian Pot Roast
Makes 6 servings
1 (8oz) package sliced fresh mushrooms
1 large sweet onion, cut in half & sliced
1 (3-4 lb) boneless chuck/pot roast, trimmed
1 tsp pepper
2 Tbsp olive oil
1 (1oz) envelope dry onion soup mix
1 (14oz) can beef broth
1 (8oz) can tomato sauce
3 Tbsp tomato paste
1 tsp dried Italian seasoning
2 Tbsp cornstarch
1. Place mushrooms and onion in a lightly greased crock pot.
2. Sprinkle roast with pepper. Cook roast in hot olive oil in a large skillet over medium-high heat 2-3 minutes on each side or until browned.
3. Place roast on top of mushrooms & onion in crock pot. Sprinkle onion soup mix over roast. Pour broth and tomato sauce over roast. Cover and cook on low 8-10 hours or until meat shreds easily with a fork.
4. Transfer roast to a cutting board and cut into large chunks, removing any large pieces of fat. Keep roast warm.
5. Skim fat from juices in the crockpot. Stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp water in a small bowl until smooth; add to juices in crockpot. Stir until blended.
6. Increase crockpot temperature to High heat. Cover and cook juices 40 minutes or until thickened. Stir in roast.
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