Italian Beef Pot Roast
By: Anonymous
Published: Wednesday, December 30, 2009 - 12:46am

Ingredients




3 pounds boneless beef pot roast - (to 4 lbs)
1 env spaghetti sauce mix - (1 1/2 oz)
1/4 teaspoon freshly-ground black pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic minced
2 teaspoons dried Italian seasoning crushed
1 can Italian-style stewed tomatoes - (14 1/2 oz)
1 can mushroom stems and pieces - (4 oz) drained
3 tablespoons cold water
2 tablespoons all-purpose flour
Hot cooked pasta

Preparation

1 Trim fat from pot roast. If necessary, cut roast to fit into crockery cooker. (If desired, meat may be browned quickly in a large skillet using a small amount of oil, before being added to cooker.) 2 Place roast in a 3 1/2- to 4-quart crockery cooker. Sprinkle with spaghetti sauce mix and pepper; add green pepper, onion, garlic, and Italian seasoning. Pour stewed tomatoes over all. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours. 3 Remove meat to serving platter; cover and keep warm. Turn cooker to HIGH heat setting. Skim fat from liquid in cooker. Stir in mushrooms. 4 In a screw-top jar combine water and flour; cover and shake well. Add to cooker. Cover and cook on HIGH heat setting for 15 to 20 minutes more or till thickened and bubbly, stirring occasionally. 5 Serve gravy over pasta and sliced roast. 6 This recipe yields 10 servings.