Italian Pot Roast

8 oz. sliced fresh mushrooms
1 large onion, sliced
1 - 2 to 3 pound beef roast (I used a 2 lb. eye of round)
black pepper
olive oil
1 pkg. dry onion soup mix (this was not in the recipe, I added it for extra flavor)
1 (14oz.) can beef broth
1 (8oz.) can tomato sauce
dried Italian seasoning (I used tastefully simple)
1 small can tomato paste
2 Tbsp. cornstarch
2 Tbsp. cool water
3 cups cooked egg noodles

Place mushrooms and onion in slow cooker. Sprinkle roast evenly with pepper and Italian seasoning. Brown on all sides in hot olive oil. Place roast in slow cooker. Sprinkle dry soup mix on top of roast. Pour beef broth and tomato sauce over roast. Cook covered on low for 8 hours or until meat shreds easily with a fork. (You can cook on high for 5 hours)
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker; stir in Italian seasoning and tomato paste. Stir together cornstarch and water until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 minutes or until thickened. (cook egg noodles while waiting) Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over egg noodles.

** This was really good! I shredded the meat into small pieces to make it easier for the boys to eat, I also left out the mushrooms since they don’t like them. This recipe is from a cook book I bought at a garage sale this past summer that was published in 1962! It was not originally a slow cooker recipe but I made some changes to it.***"