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Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.
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About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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