I found this recipe to be much too strong on tomato for my tastes (possibly because I just used the whole small can of tomato paste), but Jess loved it, so here it is! Based on a similar recipe for beef roast.
I served it with steamed brussel sprouts with butter and garlic, and bread stuffing.
Ingredients:
- 1 package sliced fresh portobella mushrooms
- 1 large sweet onion, cut in half and sliced
- 1 (3- to 4-lb.) boneless pork roast, trimmed
- 1 teaspoon pepper
- 2 tablespoons olive oil (if browning)
- 1 envelope dry onion soup mix
- 1 can beef broth
- 1 can (8 oz.) tomato sauce
- 1 teaspoon dried Italian seasoning
- 2 tablespoons cornstarch
- 1-3 tablespoons tomato paste, if desired
Directions:
- Place onions and mushrooms in crockpot.
Sprinkle roast with pepper. - (optional) Brown roast in the olive oil in a medium-hot skillet (about 6 on most stoves) for 2-3 minutes a side.
- Place roast in crockpot and add broth, tomato sauce, and onion soup mix.
- Cover and cook on low 8-10 hours or high 4-6 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.
- Stir in tomato paste, if using, and Italian seasoning.
- Dissolve corn starch in a few tablespoons of cold water; add to sauce in slow cooker, stirring until blended.
- Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened.
- Stir in roast.
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