Categories: Beef
Ingredients
- 8 oz. package sliced fresh mushrooms
- 1 large sweet onion, cut in half and sliced
- 3 to 4 lb. boneless chuck roast, trimmed
- 1 tsp pepper
- 2 tbsp. olive oil
- 1 envelope dry onion soup mix
- 14 oz. can beef broth
- 8 oz. can tomato sauce
- 3 tbsp. tomato paste
- 1 tsp dried Italian seasoning
- 2 tbsp. cornstarch
Directions
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Place mushrooms and onion in a lightly greased slow cooker.
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Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
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Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8-10 hours or until meat shreds easily with a fork.
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Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
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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 cook, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes until mixture is thickened. Stir in roast.