January 26, 2011

Italian Pot Roast

Southern Living Annual Cookbook 2010, p217
See the original recipe Italian Pot Roast. We deleted ingredients that we didn't like. For instance it called for a package of dry onion soup mix, but it already had fresh onion in it. And more than likely you have the ingredients for onion soup mix already (beef bouillon granules, onion flakes, onion powder, and pepper)

1 large onion, chopped
1 3-4lb boneless chuck roast
1 tsp pepper
2 tbsp olive oil
1 14oz can beef broth
1 8oz can tomato sauce
3 tbsp tomato paste
1 tsp dried Italian seasoning
2 tbsp cornstarch

Put onions in 5-6qt crock pot. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium high heat 2-3 minutes on each side or until browned. Place roast on top of onions in slow cooker. Pour broth and tomato sauce over roast. Cover and cook on low 8-10 hours until it pulls apart easily. Transfer roast to a cutting board and cut into large chunks.
Skim fat from pot, stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 tbsp water and add to pot. Stir until blended. Increase heat to high. Cover and cook 40 minutes or until mixture is thickened and add roast back in.

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