>From the MyRecipes.com website...


Italian Pot Roast

Prep: 15 min.; Cook: 6 hrs., 40 min. Chuck roast is one of the most economical 
cuts of beef for pot roast, but it is a high-fat choice. Substitute eye of 
round (which is more expensive) or English shoulder roast for a lower fat 
8 ounces sliced fresh mushrooms 
1 large onion, cut in half and sliced 
1 (2 1/2- to 3-pound) boneless beef chuck roast, trimmed 
1 teaspoon pepper 
2 tablespoons olive oil 
1 (1-ounce) envelope dry onion soup mix 
1 (14-ounce) can beef broth 
1 (8-ounce) can tomato sauce 
1 teaspoon dried Italian seasoning 
3 tablespoons tomato paste 
2 tablespoons cornstarch 
2 tablespoons water 
 Hot cooked egg noodles 

Place mushrooms and onion in the bottom of a 5 1/2-quart slow cooker. Sprinkle 
roast evenly with pepper. Brown roast on all sides in hot oil in a large Dutch 
oven over medium-high heat. Place roast on top of mushrooms and onion in slow 
cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato 
sauce over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds 
easily with a fork. Remove roast from slow cooker, and cut into large chunks; 
keep warm. Skim fat from juices in slow cooker; stir in dried Italian seasoning 
and tomato paste. Stir together cornstarch and 2 tablespoons water in a small 
bowl until smooth; add to juices in slow cooker, stirring until blended. Cover 
and cook on HIGH 20 to 30 more minutes or until mixture is thickened. Add roast 
pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over 
hot cooked egg noodles. 
Makes 6 servings
Southern Living, FEBRUARY 2005 
~~~***Rhonda G in Missouri***~~~
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