Click on a category to see more recipes in this category
Ingredients
8 Ounces fresh mushrooms, sliced
1 large onion, cut in half & sliced
1 (3 lb) Boneless beef chuck roast, trimmed
1 Teaspoon pepper
2 Tablespoons olive oil
1 (1 oz) Packet dry onion soup mix
1 (14 oz) Can beef broth
1 (8 oz) Can tomato sauce
1 Teaspoon dried Italian seasoning
3 Tablespoons tomato paste
2 Tablespoons cornstarch
2 Tablespoons water
Hot cooked egg noodles
Instructions
Place mushrooms and onion in the bottom of a 5 1/2 quart crockpot.
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 crockpot.
Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily with a fork.
Remove roast from crockpot, and cut into large chunks; keep warm.
Skim fat from juices in crockpot; 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 crockpot, stirring until blended.
Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to crockpot. Cover and cook until thoroughly heated.
Serve over hot cooked egg noodles.