Crock Pot Italian Pot Roast Recipe

Crock Pot Italian Pot Roast Recipe


½ lb sliced baby portabella mushrooms
1 onion halved and sliced
3-5 lb beef chuck roast, trimmed
1.5 oz pkg garlic and herb sauce mix (you can substitute pesto mix OR italian dressing mix)
½ teaspoon red pepper flakes
2 14.5 oz cans Italian-style diced tomatoes, drained (or undrained for more gravy)
8 oz can tomato sauce
2 tablespoons cornstarch
2 tablespoons cold water


Put your mushrooms and onion in your crock pot
Place your roast in your crock pot

Sprinkle your sauce mix and red pepper flakes evenly across your roast.
Pour tomatoes and sauce over top.
Cover and cook on low for 8-10 hours, it is done when your roast is cooked through and very tender
Take your roast out, cut into large chunks and keep warm
Skim the fat from the cooking liquid in your crock pot and discard the fat
In a coffee cup, mix together your water and cornstarch until smooth
Pour into the juices in your crock pot and stir until combined well
Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
Add your roast chunks back into your crock pot
Cover and cook an additional few minutes until everything is heated through

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