Categories: Beef main dish

Ingredients

• 1 (8 oz.) pkg. sliced fresh mushrooms
• 1 large sweet onion, cut in half and sliced
• 1 (3 to 4 lb.) boneless chuck roast, trimmed
• 1 tsp. pepper
• 2 Tbsp. olive oil
• 1 (1 oz.) envelope dry onion soup mix
• 1 (14 oz.) can beef broth
• 1 (8 oz.) can tomato sauce
• 3 Tbsp. tomato paste
• 1 tsp. dried Italian seasoning
• 2 Tbsp. cornstarch

Directions

1. Place mushrooms and onion in a lightly greased 5 to 6 quart slow cooker.
2. 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.
3. 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 to 10 hours or until meat shreds easily with a fork.
4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat.

5. Keep roast warm.

6. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tsp. water in a small

7. bowl until smooth; add to juices in slow cooker, stirring until blended.

8. Increase slow cooker heat to high. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.

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