Ingredients

The following ingredients have 5 Servings
  • 3-4 pound chuck roast
  • 2 cans Hunts Fire Roasted diced tomatoes ((14.5 oz cans))
  • 1 small onion (roughly diced)
  • 2 tablespoons Hunts tomato paste
  • 2 teaspoons chopped garlic
  • 1 teaspoon salt (optional)
  • 1 teaspoon pepper
  • 1/2-1 cup diced red or green peppers (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 1/2 cups grated mozzarella cheese
  • 1/2 pound cooked penne pasta

Instruction

  • Turn the crock pot on high.
  • Add 1 can of Hunts diced tomatoes, tomato paste, onion, peppers (if using) garlic, pepper and salt (if using) to the bottom of a crock pot.
  • Cut the roast into serving sizes. I cut my 3 1/2 pound roast into 4 pieces for easier handling.
  • Layer the roast pieces over the ingredients in the bottom of the crock pot.
  • Pour the remaining can of diced tomatoes over the top of the roast and spread to cover the meat.
  • Occasionally turn the meat over.
  • After 5 hours of cooking mix the cornstarch with the 2 tablespoons of water and add to the crock pot and stir.
  • Cook for an hour longer to allow the sauce to thicken.
  • After an hour using a measuring cup or ladle remove most of the sauce from the crock pot and set aside.
  • Evenly sprinkle the cheese over the top of the meat. Cover and allow cheese.
  • While the cheese is melting cook the pasta and drain.
  • Serve each cooked portion of Swiss Steak over a bed of pasta with a salad on the side. Ladle a bit of the reserved sauce over the pasta if desired.