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Italian pot roast
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| 1 8 oz package | sliced fresh mushrooms |
| 1 large | sweet onion, cut in half and sliced |
| 1 ( 3 to 4 lb ) | boneless chuck roast, trimmed |
| 1 tsp | pepper |
| 2 tbsp | olive oil |
| 1 (1 oz ) envelope | dry onion soup mix |
| 1 ( 14 oz ) can | beef broth |
| 1 ( 8 oz ) can | tomato sauce |
| 3 tbsp | tomato paste |
| 1 tsp | dried Italian seasoning |
| 2 tbsp | cornstarch |
Place mushrooms and onions in lightly greased 5 to 6 quart slow cooker
Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium high heat 2 to 3 minutes on each side.
Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup over roast, pour beef broth and tomato sauce over roast.
Cover and cook on low 8 to 10 hours or until meat shreds easily with 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 tbsp water. In a small bowl until smooth, add to juices in slow cooker, stirring until blended..
Increase slow cooker heat to HIGH. Cover cook 40 minutes or until mixture is thickened. Stir in roast.
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