Italian Pot Roast from Unknown Author
Chuck roast is one of the most economical cuts of beef for pot roast, but it’s a high-fat choice. Substitute eye-of-round (which is more expensive) or English shoulder roast for a low-fat option. The slow cooker simmers any of these roasts to be nice and tender.
Ingrediënten
Makes 6 servings
Prep: 15 min.; Cook: 6 hrs., 40 min.
- 1 8-ounce package sliced fresh mushrooms
- 1 large onion halved and sliced
- 1 2½- to 3-pound boneless chuck roast, trimmed
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 1-ounce envelope dry onion soup mix
- 1 14-ounce can beef broth
- 1 8-ounce can tomato sauce
- 1 teaspoon dried Italian seasoning
- 3 tablespoons tomato paste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Hot cooked egg noodles
Instructies
- Place mushrooms and onion in the bottom of a 5½-quart slow cooker.
- Sprinkle roast evenly with pepper.
- Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
- Place roast on top of mushrooms and onion in slow cooker.
- Sprinkle onion soup mix evenly over roast.
- Pour beef broth and tomato sauce over roast.
- Cover and cook on HIGH 5 to 6 hours or until meat shreds 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 dried Italian seasoning and tomato paste.
- Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended.
- Cover and cook on HIGH 20 to 30 more 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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