Thursday, September 2, 2010

Slow Cooker Italian Pot Roast

Chuck roast, slow cooked in beef stock, onion soup mix, onions, mushrooms, Rotel tomatoes, served over rice.

Slow Cooker Italian Pot Roast

On my last trip to the grocery store I found myself in the mood for beef apparently, because beef cuts were all that I picked up that trip. Guess after all the chicken and shrimp lately, my body was looking for some meat!

There's nothing at all original about this recipe really since just about everybody has probably made it at least a few times in their life, and I don't even know how it came to be called an "Italian" pot roast, but no matter, maybe it'll serve as a reminder about how easy it is to come home to a tasty roast after a long busy day tending to the rest of living.

I do like to use mild Rotel tomatoes in this recipe personally - y'all know how I love my Rotel! It provides just a bit of heat, but is not overwhelming though you can certainly substitute a can of regular diced tomatoes or tomato sauce instead if you prefer. I don't add any salt to start off, since there is plenty of salt present already between the beef broth and the onion soup mix. Here's how to make it.

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Recipe: Slow Cooker Italian Pot Roast

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 6 hour 30 min | Yield: About 4 to 6 servings

  • 1 tablespoon of canola or vegetable oil
  • 1 (approx. 3 pound) chuck roast
  • Freshly cracked black pepper
  • 1-1/2 cups of beef stock or broth, divided
  • 1 medium Vidalia or yellow onion, quartered and sliced
  • 1 can of mushrooms, drained or use fresh sliced
  • 1 can Rotel diced tomatoes, undrained
  • 1 package of dry onion soup mix
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • 1/2 small can of tomato paste
  • Hot cooked rice

Heat oil in a skillet over medium high. Sprinkle roast with the pepper and place seasoned side down into the hot skillet. Sprinkle top with pepper. Cook just until browned, turn and brown the other side.

Pour half of the broth on the bottom of the crockpot. Add the onions and the mushrooms and place the roast on top. To the remaining beef broth, add the Rotel tomatoes and onion soup mix; stir until mixed well. Pour over and around the roast. Cover and cook on high for 6 to 7 hours, or 8 to 10 hours on low, or until meat is tender.

Make a slurry of the cornstarch and water; blend with the tomato paste. Remove the roast from the crockpot and cover loosely with aluminum foil. Skim off any fat from the top, and stir in the tomato slurry. Cover the crockpot and heat over high about 30 minutes, or until mixture begins to boil and thicken.

Cut the roast into serving sized chunks and return to the gravy, turning to coat. Turn crockpot to low or warm, cover and let meat rest in gravy until it is warmed back through and you are ready to serve it.

Cook's Notes: To speed up the gravy process, Transfer the juices from the crockpot to a saucepan, defatting first if desired. Then add the tomato and cornstarch slurry and bring to a boil. Reduce heat and simmer until thickened, then return to the crockpot. Rotel is a brand of diced tomatoes containing green chilies. You may substitute a can of regular diced tomatoes or tomato sauce instead, if you prefer. Add a 1-pound package of baby carrots, or 3 or 4 carrots, scraped and cut into chunks.

Mexican Pot Roast: Omit mushrooms and dry onion gravy mix. Substitute 1 packet of taco seasoning mix or equivalent homemade and add 2 teaspoons cumin.


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©Deep South Dish
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Posted by on September 2, 2010
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