Slow Cooker Italian Pot Roast

We recently had some friends over, so I cooked this tasty dish that I found on the Southern Living website.  I love how the beef simmered in a creamy tomato-based sauce!  It worked really well with fresh pasta that was lightly drizzled in olive oil.  I hope you enjoy!

• 1 8-oz package sliced fresh mushrooms
• 1 large sweet onion, sliced
• 1 3-4 lb boneless chuck roast, trimmed
• 1 tsp pepper
• 2 tbsp olive oil
• 1 1-oz. envelope dry onion soup mix
• 1 14-oz can beef broth
• 1 8-oz can tomato sauce
• 3 tbsp tomato paste
• 1 tsp dried Italian seasoning
• 2 tbsp cornstarch

Place mushrooms and onion in lightly greased slow cooker.  Sprinkle roast with pepper.  Cook roast in hot oil in large skillet over medium-high heat 2-3 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 8-10 hours or until meat shreds easily with a fork.

Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat.  Keep roast warm.

Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning.  Stir together cornstarch and 2 tbsp water in a small bowl until smooth.  Add to juice in slow cooker, stirring until blended.  Increase slow cooker to HIGH.  Cover and cook 40 minutes more or until mixture is thickened.  Stir in roast.