Sometime a few weeks back, Nathan wanted me to make up some pot roast. Around here, our meats normally consist of chicken and turkey (if I can sneak it in place of ground beef). Of course, I do have to buy ground beef. The man needs his beef. If I return from the grocery store with less than 6 pounds of beef, Nathan starts to worry that he might not have enough beef to make his infamous Hamburger Helper. It’s been a growth opportunity for me to not take it personally when he ooo’s and ahhh’s over his Hamburger Helper more than he does a homemade meal made by his sweet wifey. :)
When Nathan requested this pot roast dish, I jumped at the opportunity to buy a meat that we normally don’t purchase, and cook up a dish I’ve never made. I have made Beef Stew, but never pot roast, so I scoured the Internet for some good recipes and stumbled upon this interesting version of pot roast from Southern Living.
The verdict? It was especially delicious!! I added in a few more veggies than they had in the recipe, and it made for a hearty, flavorful roast!
Italian Pot Roast w/ Tortellini Side Dish -- Southern Living
I'll start with the side dish, because it's super easy to make!
Here's what you'll need:
- 2 c. diced zucchini
- 1 c. frozen sweet peas
- 1/2 c. diced onion
- 2 TBSP olive oil
- Tortellini (preferably cheese-filled) -- you'll need 1 bag
- 1/2 c. shredded Parmesan
- 1/2 c. fresh basil, chopped (if you have it--I substituted a hearty sprinkling of dried Italian seasoning instead)
- Start cooking your tortellini. Meanwhile, sauté your veggies in olive oil until they're nice and tender.
- Toss the tortellini with the veggies and olive oil, and then add the Parmesan cheese and basil (or seasonings). Eat while it's nice and warm! :)
For the pot roast . . .
Here's what you'll need:
- 1 (8-oz.) package sliced fresh mushrooms
- 1 large sweet onion, cut in half and sliced
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 (1-oz.) envelope dry onion soup mix
- 1 (14-oz.) can beef broth
- 1 (8-oz.) can tomato sauce
- 1 teaspoon dried Italian seasoning
- 2 tablespoons cornstarch
- Carrots (I just threw in a handful of baby carrots, but you could dice up 1 large carrot if you don’t have those on hand)
- 3 medium-sized potatoes, chopped (I left the skin on because…well, who has time to peel potatoes?)
- 2 stalks celery, chopped
- I started off my sautéing my onions and shrooms in a skillet with some olive oil. I may have put in a little garlic too…I can’t remember. Garlic never hurts anything!
- Place onions and shrooms in bottom of your Crock Pot. Plop the roast right on top of the shroom-onion mixture.
- Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. If you’re adding all those other yummy veggies, throw those in now. Cover and cook on LOW 8 to 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 Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook until mixture is thickened. Throw the roast back in for a few seconds to get all warmed up together.