Crock Pot Italian Pot Roast

• Meat

  • 3 lb Beef chuck, roast

• Produce

  • 1/2 lb Baby portabella mushrooms
  • 2 14.5 oz cans Italian style diced tomatoes
  • 1 Onion

• Condiments

  • 1 8 oz can Tomato sauce

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 1.5 oz pkg Garlic and herb sauce mix
  • 1/2 tsp Red pepper flakes

• Liquids

  • 2 tbsp Water

Found on recipesthatcrock.com

Description

Ingredients

• 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

Directions

• 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

Nutrition