Spicy Italian Roast

My family all calls this recipe, Spaghetti Roast and this is, hands down, my hubby's favorite roast that I make.  Of course, I love any recipe that can be made in the crock-pot and is ready when you walk in the door.

There is nothing like walking in the house to the smell of THIS roast at the end of a long day!

 

3 - 4 pound boneless beef roast

1 1/2 teaspoons garlic salt

1 ( 4 oz.) can sliced mushrooms, drained

1 onion, diced

1 pkg. spaghetti sauce mix

1 ( 8 oz.) tomato sauce

* Note from MiMi: My family are all big gravy eaters, so I double the amount of mushrooms, spaghetti sauce mix and tomato sauce.

Place roast in crock-pot and season with garlic salt.

Add drained mushrooms and diced onions.

Combine package of spaghetti sauce mix and tomato sauce and stir until well blended.  

Pour tomato sauce mixture over all.

Cover and cook on "Low" for 8 - 10 hours OR cook on "High" for 2 hours and then turn on "Low" for 4 more hours.

Serve thickened gravy over hot pasta or rice.

MiMi's Coffee Chuck Roast

I had family visiting this weekend and one of the meals I made for them was this roast.  I had forgotten how much I loved this dish until I made it again. The gravy is so yummy and the fresh mushrooms  just melt in your mouth!  You won't even need a knife to cut this roast!  It will fall apart as you try to get it from the pot to your serving platter. 

The whole house smells like Sunday Dinner when this starts cooking!

1 ( 3lb.) boneless chuck roast

2 Tablespoons white vinegar

1 teaspoon garlic salt

1/4 cup All-Purpose flour

2 Tablespoons olive oil

1/2 pkg. dry onion & mushroom soup mix

3/4 cup cooking sherry

1/4 cup strong brewed coffee

1 cup fresh mushrooms, sliced

Rub roast all over with vinegar.  Cut 8-10 slits into roast; sprinkle garlic salt into the slits.  

Dredge roast in flour.

Brown in olive oil over medium heat.

Mix together soup, sherry and coffee and pour over roast in crockpot.  

Add sliced mushrooms.

Cook on High for 2 hours and then on Low for 7 hours in a crockpot --OR -- at 350 degrees for 3 hours covered in conventional oven.

*** To thicken gravy, place pot with gravy on burner of stove.  Mix approximately 1 Tablespoon cornstarch with 1/4 cup water and add to gravy.  Heat over medium heat stirring constantly until desired consistency. ( If gravy starts to thicken more than desired, add small amounts of water until desired consistency is reached. )

Note:   I double the amounts of cooking sherry, soup mix and brewed coffee because my family likes a lot of gravy.