Crock Pot Italian Pot Roast
Description
Make an incredible dinner entree in the crock pot by simply throwing all the ingredients in the crock in the morning, and by dinnertime, it will be ready to serve. Serve with rice, pasta or your choice of potatoes.
Ingredients
½ lb. sliced baby portabella mushrooms
1 onion, peeled, halved and sliced
3-5 lb. beef chuck roast, trimmed
1.5 oz. packet garlic and herb sauce mix (or pesto mix or Italian dressing mix)
½ t. red pepper flakes
2 - 14.5 oz. cans Italian-style diced tomatoes, drained (or undrained for more gravy)
8 oz. can tomato sauce
2 T. cornstarch
2 T. cold water
Directions
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Place a crock pot liner in the crock pot for easy clean up.
Put mushrooms and onion slices in crock pot; place beef roast in crock pot; sprinkle sauce mix and red pepper flakes evenly across roast. Pour tomatoes and tomato sauce over top. Cover; cook on Low 8-10 hours. It is done when roast is cooked through and very tender.
Remove roast from crock pot; cut into slices or chunks; keep warm.
Skim fat from the cooking liquid in crock pot; discard fat.
In a coffee cup/mug, stir together water and cornstarch until smooth; pour into juices in crock pot; stir until well combined. Cover; cook on High 20-30 minutes or until mixture is thickened, stirring once.
Add roast slices or chunks back into the crock pot. Cover; cook a few minutes or until everything is heated through.
6 servings.