Italian Pot Roast For The Crock Pot Recipe

Name: Italian Pot Roast For The Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh sliced fresh mushrooms; 1 large onion, cut in half and sliced; 1 (2 1/2-3 lb) 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; cooked egg noodles

Servings: persons

8 ounces fresh sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2-3 lb) 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
cooked egg noodles

1
Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
2
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 onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
3
Remove the roast from the slow cooker and cut into large chunks; keep warm.
4
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.
5
Serve over hot cooked egg noodles.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces fresh sliced fresh mushrooms, 1 large onion, cut in half and sliced, 1 (2 1/2-3 lb) boneless beef chuck roast, trimmed, 1 teaspoon pepper, and more.

Yes, Italian Pot Roast For The Crock Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Pot Roast For The Crock Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions