According to food writer James Beard, French immigrants to New England brought their cooking method called à l'étouffée for tenderizing meats. Later immigrants from Germany to Pennsylvania and the Mid West cooked sauerbraten and marinated roasts, larded and slow-cooked for taste and tenderness
1 boneless beef chuck roasts (3-4 pounds each)
1 8 oz. packet sliced mushrooms
1 large sweet onion sliced
1 envelope onion soup mix
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
3 tab. tomato paste
1 tsp. Italian seasoning
2 tab. cornstarch
Place the chuck roasts, mushroom, and onion in a 5-qt. slow cooker. Sprinkle onion soup mix over roast and pour beef broth and tomato sauce. Cover and cook on low for 7-8 hours or until tender.
Transfer to cutting board and cut into large chunks. Cover to keep warm
Skim fat from juices in slow cooker. Stir in paste and Italian seasoning. Stir cornstarch with 2 tab. water in a small bowl. Add to juices in slow cooker, stirring well. Increase heat to high. Cook 40 mins. Stir in roasts.
1 boneless beef chuck roasts (3-4 pounds each)
1 8 oz. packet sliced mushrooms
1 large sweet onion sliced
1 envelope onion soup mix
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
3 tab. tomato paste
1 tsp. Italian seasoning
2 tab. cornstarch
Place the chuck roasts, mushroom, and onion in a 5-qt. slow cooker. Sprinkle onion soup mix over roast and pour beef broth and tomato sauce. Cover and cook on low for 7-8 hours or until tender.
Transfer to cutting board and cut into large chunks. Cover to keep warm
Skim fat from juices in slow cooker. Stir in paste and Italian seasoning. Stir cornstarch with 2 tab. water in a small bowl. Add to juices in slow cooker, stirring well. Increase heat to high. Cook 40 mins. Stir in roasts.
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