This was very easy and yummy! It was great for leftovers the next day, too. I served mine with some oven fries as I was all out of milk to make mashed potatoes. I will definitely be making this again and with no changes. It was that delicious!
Italian Pot Roast
adapted from Southern Living
Prep Time: 15 minutes
Cooking Time: 8 hours
Servings: 4-6
Ingredients
1 large Vidalia onion thinly sliced
2-3 lb boneless tender chuck roast
1 tsp pepper
1 envelope dry onion soup mix
14oz can beef broth
1/2 cup red wine (I used Merlot)
8 oz can tomato sauce
1 tsp Italian seasoning
2 TBS cornstarch
Directions
Spray the inside of the crockpot with cooking spray. Place the onion in the bottom of the crockpot. Place the roast on top of the onion. Sprinkle with pepper and onion soup mix. Pour the tomato sauce, merlot and beef broth over the roast.
Cover and cook on low for 8-10 hours. Remove the roast and roughly shred with forks. Keep warm.
Mix together the cornstarch and 2 TBS water. Add this mixture and the Italian seasoning into the juices in the crockpot. Turn to high and cook for 20-40 minutes.
You can either add the roast back in, pour the sauce over the roast or dip into the sauce.
Enjoy!
2-3 lb boneless tender chuck roast
1 tsp pepper
1 envelope dry onion soup mix
14oz can beef broth
1/2 cup red wine (I used Merlot)
8 oz can tomato sauce
1 tsp Italian seasoning
2 TBS cornstarch
Directions
Spray the inside of the crockpot with cooking spray. Place the onion in the bottom of the crockpot. Place the roast on top of the onion. Sprinkle with pepper and onion soup mix. Pour the tomato sauce, merlot and beef broth over the roast.
Cover and cook on low for 8-10 hours. Remove the roast and roughly shred with forks. Keep warm.
Mix together the cornstarch and 2 TBS water. Add this mixture and the Italian seasoning into the juices in the crockpot. Turn to high and cook for 20-40 minutes.
You can either add the roast back in, pour the sauce over the roast or dip into the sauce.
Enjoy!
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