It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CROCKPOT POT ROAST ITALIANO!
I love the fall because I can pull out some of my recipes I only seem to make in cooler weather. If I can toss it into a crockpot and leave it? Even better! Everyone has their favorite pot roast dinner. But, if you want to try a new variation, you might like to try this “Italiano” version. It goes great with mashed potatoes or noodles.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 278 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CROCKPOT POT ROAST ITALIANO
3-4 lb. pot roast
1 cup pitted black olives, halved
1 (8 oz.) can tomato sauce
1 tsp. salt
1 (4 oz.) can mushrooms, undrained
½ tsp. pepper
4-5 cloves garlic, minced
3 beef bouillon cubes
Cover in crockpot, cook on “high” 5-6 hours or “low” all day. Serve with mashed potatoes or noodles. You can thicken the gravy with cornstarch mixture (2 T. cornstarch, enough cold water to thin it, THEN stir into gravy) if it’s not thick enough for you.