Categories: Beef

Ingredients

• 8 oz. package sliced fresh mushrooms
• 1 large sweet onion, cut in half and sliced
• 3 to 4 lb. boneless chuck roast, trimmed
• 1 tsp pepper
• 2 tbsp. olive oil
• 1 envelope dry onion soup mix
• 14 oz. can beef broth
• 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 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 8-10 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. Keep roast warm.

5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 tbsp. water in a small bowl until smooth; add to juices in slow cook, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes until mixture is thickened. Stir in roast.

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