Ingredients
- 3 lb boneless chuck roast
- kosher salt and pepper
- 4 small onions peeled and halved
- 1 whole clove garlic
- One 4 oz can mushroom pieces drained (or 1 c. fresh sliced)
- One envelope dry onion soup mix
- 1/2 tsp dried basil
- 1/2 c beef broth
- 1/2 c water or beef broth
- 1 tbs corn starch
Directions
-
Sprinkle salt and pepper on beef and brown quickly on all sides and place in crockpot. Scatter onions, garlic and mushrooms over meat. In a small bowl stir together soup mix, basil, and beef broth. Pour over roast. Cover tightly. cook in crockpot on low for 7-8 hours or until meat is tender but not dry. When the roast is done remove with onions to a plate cover with foil and let rest for a few minutes. Pour the cookingh liquid into a saucepan. Add cornstarch and 1/2 c beef broth and stir until smooth. Add to liquid in saucepan. Bring to a boil, pour over meat and serve.