Lightly grease a 5- to 6-quart crockpot. Place sliced onion and mushrooms into crockpot.
Sprinkle roast with black pepper. Heat oil in a large skillet over medium-high heat. Cook roast in skillet for 2 to 3 minutes on each side or until browned.
Set roast on top of sliced onion and mushrooms in crockpot. Sprinkle onion soup mix over roast; pour tomato sauce and beef broth over roast. Cover crockpot and cook roast on low for 8 to 10 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 crockpot; stir in tomato paste and Italian seasoning.
In a small bowl, stir together cornstarch and water until smooth; add to juices in crockpot, stirring until blended. Increase crockpot heat to high. Cover crockpot and cook until mixture is thickened, about 40 minutes. Stir in roast.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Italian-Style Pot Roast
Serves 6
Ingredients:
1 sweet onion, cut in half, peeled and sliced
8 oz. fresh mushrooms, sliced
4 lbs. boneless chuck roast, trimmed
1 teaspoon black pepper
2 tablespoons olive oil
1 packet dry onion soup mix
1 can tomato sauce
1 can beef broth
3 tablespoons tomato paste
1 teaspoon Italian seasoning
2 tablespoons cornstarch
2 tablespoons water
Directions:
Lightly grease a 5- to 6-quart crockpot. Place sliced onion and mushrooms into crockpot.
Sprinkle roast with black pepper. Heat oil in a large skillet over medium-high heat. Cook roast in skillet for 2 to 3 minutes on each side or until browned.
Set roast on top of sliced onion and mushrooms in crockpot. Sprinkle onion soup mix over roast; pour tomato sauce and beef broth over roast. Cover crockpot and cook roast on low for 8 to 10 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 crockpot; stir in tomato paste and Italian seasoning.
In a small bowl, stir together cornstarch and water until smooth; add to juices in crockpot, stirring until blended. Increase crockpot heat to high. Cover crockpot and cook until mixture is thickened, about 40 minutes. Stir in roast.
Life's better on the inside!
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