If you know me, you know I married a southern man.
A charming, huntin’, truck drivin’, baseball cap wearin’ man with a thick draw.
Some things about this I love (can fix/build anything!)
Some things about this I live with (deer heads on the walls, anyone?).
As predicted, we both had to do some adjusting on our ship, to bring a little country in and leave a little country out.
One thing I didn’t anticipate? That my cowboy detests all things roast and stew. WHAT?!? “How can you not like slow simmered beef with tender vegetables”, I ask!
I’ve tried to sway him people, really. I’ve tried and tried and today I conquered. I’ve single-handedly prepared the first roast he has ever liked! Loved would be more like it. Scraped the Slow Cooker Italian Roast plate clean and ate it leftover to be more specific.
I’ve made a roast lover out of him yet!
Now let’s see what we can do about those muddy boots.
You start out with a 3-4 pound chuck roast.
That’s the seared crust we’re looking for.
Layer the seared roast on top of a bed of mushrooms.
I make a homemade onion soup “packet” that really gives this roast a great flavor.
It makes a lot so just store it in an airtight container.
Add in sauce, broth and spices and 6-8 hours later you are ready to dig in.
Parsley gives this roast a bright flavor.
I served mine over egg noodles which was one of our favorite things about the meal.
Y’all give it a try 😉
SLOW COOKER ITALIAN ROAST
1 (12 ounce) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced
1 (3- to 4-lb.) boneless chuck roast, trimmed
20 grinds of fresh pepper
2 tablespoons olive oil
5 tablespoons of homemade onion soup mix
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
3 tablespoons tomato paste
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons cornstarch
instructions and directions:
Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
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.
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 7-8 hours or until meat shreds easily with a fork. Remove any large pieces of fat if necessary.
Skim fat from juices in slow cooker if applicable; stir in tomato paste, dried parsley, oregano and thyme. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened.
Serve over egg noodles.
for onion soup “packet”:
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/2 teaspoon celery salt
1/2 teaspoon sugar
Combine all ingredients. Store in an airtight container. (5 tablespoons is equal to one 1.25 ounce package)
roast adapted from Southern Living