Slow Cooker Italian Pot Roast
Roast beef, mushrooms, carrots and onion, slow cooked in a tomato based sauce with Italian seasonings, then served over noodles.
Servings: 6 servings
Calories: 393kcal
Ingredients
- 8 ounces fresh mushrooms sliced
- 2 cups baby carrots
- 1 medium onion thinly sliced
- 2-3 cloves garlic minced
- 1 3-4 lb. boneless chuck roast
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 1 oz. package dry onion soup mix
- 1 1/2 cups low sodium beef broth
- 1 8 oz. can tomato sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons cornstarch
- 8 ounces cooked pappardelle pasta or wide egg noodles
Instructions
- Lightly grease the bowl of your slow cooker. Add mushrooms, carrots, onions and garlic.
- Sprinkle roast with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown roast on all sides, 2-3 minutes per side.
- Place roast in slow cooker over vegetables. Sprinkle with onion soup mix. Pour beef broth and tomato sauce over roast. Cover and cook on low for 8 hours, or until meat shreds easily with a fork.
- Remove roast from slow cooker and cut into large chunks. Keep warm.
- Skim excess fat from juices in slow cooker. Whisk in Italian seasoning. In a small bowl, stir together cornstarch with 2 tablespoons water. Whisk into juice in slow cooker until smooth.
- Return meat to slow cooker and turn heat to high. Cook for an additional 20-30 minutes, or until juices are thickened. Serve over hot cooked noodles.
Nutrition
Serving: 1g | Calories: 393kcal | Carbohydrates: 43g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 868mg | Fiber: 4g | Sugar: 7g