Ingredients

The following ingredients have 6 Servings
  • 8 ounces fresh mushrooms, sliced
  • 2 cups baby carrots
  • 1 medium onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 1 (3-4 lb.) boneless chuck roast
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 (1 oz.) package dry onion soup mix
  • 1 1/2 cups low sodium beef broth
  • 1 (8 oz.) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 2 tablespoons cornstarch
  • 8 ounces cooked pappardelle pasta or wide egg noodles

Instruction

  • Lightly grease the bowl of your slow cooker. Add mushrooms, carrots, onions and garlic.
  • Sprinkle roast with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Brown roast on all sides, 2-3 minutes per side.
  • Place roast in slow cooker over vegetables. Sprinkle with onion soup mix. Pour beef broth and tomato sauce over roast. Cover and cook on low for 8 hours, or until meat shreds easily with a fork.
  • Remove roast from slow cooker and cut into large chunks. Keep warm.
  • Skim excess fat from juices in slow cooker. Whisk in Italian seasoning. In a small bowl, stir together cornstarch with 2 tablespoons water. Whisk into juice in slow cooker until smooth.
  • Return meat to slow cooker and turn heat to high. Cook for an additional 20-30 minutes, or until juices are thickened. Serve over hot cooked noodles.