3 -4 lb boneless chuck roast
8 oz package sliced mushrooms (we used baby bellas)
1 medium onion, thinly sliced
14.5 oz can diced tomatoes with garlic and olive oil
4 tbsp butter
4 tbsp olive oil
2 tsp beef bouillon
1 tsp salt
1/2 tsp pepper
2 tsp italian seasoning
3 tbsp tomato paste (reserve 1 tbsp)
1 tsp garlic powder
1/2 tsp xanthan gum, or 2 tablespoons cornstarch
Slow Cooker Method
Spray slow cooker with nonstick spray.
Add all ingredients to the crock pot, mushrooms and onions first, beef roast on top, then tomatoes, tomato paste (reserving 1 tbsp. for later), beef bouillon, salt, pepper, italian seasoning, butter, olive oil, and garlic powder. Turn on low and cook for 7 to 8 hours, or until meat is very tender and falls apart.
About 30 minutes prior to serving, in a small bowl mix xanthan gum (or cornstarch) with 1 tablespoon of tomato paste. Slowly whisk in 1/4 cup water until well blended, then add to crock pot and stir.
Allow sauce to thicken in slow cooker (lid off) until ready to serve.
Salt and pepper to taste
Instant Pot Method
Dry chuck roast with paper towels and season with salt and pepper.
Select Saute setting, Medium. Add 2 tablespoons butter and 2 tablespoons olive oil to pot, and melt. Sear meat on both sides until golden brown about 3 to 5 minutes per side. Set aside on plate.
Add the remaining butter and olive oil, and saute onions and mushrooms until tender.
Add roast back into pot, then add tomatoes, tomato paste (reserving 1 tbsp. for later), beef bouillon, salt, pepper, 1 cup water, italian seasoning, and garlic powder.