The temps get a little cooler and our thoughts turn to different things. Like cooking and wrapping up the loose ends of summer and heading south. Although the heading south is still a month away and my memory is good enough to know it is plenty warm down there yet.
We have the west storm door on and Butch has a few finishing touches to do to it. I know, I know, PICTURES. Maybe later today.
I have a funeral to go to this morning. A classmate of mine. Karel Johnson Bane. We share cousins. My Uncle Jack and her Aunt Gar married and produced our shared cousins. It took me awhile to figure out how to word that effectively and it will most likely take you awhile to decipher it.
The recipe below is a definite on my To-do list and I have the roast in the freezer to do it with.
Slow Cooker Italian Pot Roast
8 ounces sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2- to 3-pound) 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
Hot cooked egg noodles
Place mushrooms and onion in the bottom of a 5 1/2-quart slow cooker.
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 onion in slow cooker. Sprinkle onion soup mix evenly over
roast. Pour beef broth and tomato sauce over roast. Cover and cook on
HIGH 5 to 6 hours or until meat shreds easily with a fork.
Remove roast from slow cooker, and cut into large chunks; keep warm.
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. Serve over hot cooked egg noodles. Makes 6 servings.
Slow Cooker Italian Pot Roast
8 ounces sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2- to 3-pound) 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
Hot cooked egg noodles
Place mushrooms and onion in the bottom of a 5 1/2-quart slow cooker.
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 onion in slow cooker. Sprinkle onion soup mix evenly over
roast. Pour beef broth and tomato sauce over roast. Cover and cook on
HIGH 5 to 6 hours or until meat shreds easily with a fork.
Remove roast from slow cooker, and cut into large chunks; keep warm.
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. Serve over hot cooked egg noodles. Makes 6 servings.
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