INGREDIENTS
1 3-4 pound chuck roast
2 14.5 ounce cans of Hunts Fire Roasted diced tomatoes
1 small onion, roughly diced
2 tablespoons Hunts tomato paste
2 heaping teaspoons chopped garlic
1 teaspoon salt (optional)
1 teaspoon pepper
½-1 cup diced red or green peppers (optional)
1 tablespoon cornstarch
2 tablespoons water
1 to 1½ cups grated mozzarella cheese
½ pound cooked penne pasta
DIRECTIONS
Turn the crock pot on high.
Add 1 can of Hunts diced tomatoes, tomato paste, onion, peppers (if using) garlic, pepper and salt (if using) to the bottom of a crock pot.
Cut the roast into serving sizes. Layer the roast pieces over the ingredients in the bottom of the crock pot.
Pour the remaining can of diced tomatoes over the top of the roast and spread to cover the meat.
Occasionally turn the meat over.
After 5 hours of cooking mix the cornstarch with the 2 tablespoons of water and add to the crock pot and stir.
Cook for an hour longer to allow the sauce to thicken.
After an hour using a measuring cup or ladle remove most of the sauce from the crock pot and set aside.
Evenly sprinkle the cheese over the top of the meat. Cover and allow cheese.
While the cheese is melting cook the pasta and drain.
Serve each cooked portion of Swiss Steak over a bed of pasta with a salad on the side.
Ladle a bit of the reserved sauce over the pasta if desired.
Source: FlourOnMyFace
1 3-4 pound chuck roast
2 14.5 ounce cans of Hunts Fire Roasted diced tomatoes
1 small onion, roughly diced
2 tablespoons Hunts tomato paste
2 heaping teaspoons chopped garlic
1 teaspoon salt (optional)
1 teaspoon pepper
½-1 cup diced red or green peppers (optional)
1 tablespoon cornstarch
2 tablespoons water
1 to 1½ cups grated mozzarella cheese
½ pound cooked penne pasta
DIRECTIONS
Turn the crock pot on high.
Add 1 can of Hunts diced tomatoes, tomato paste, onion, peppers (if using) garlic, pepper and salt (if using) to the bottom of a crock pot.
Cut the roast into serving sizes. Layer the roast pieces over the ingredients in the bottom of the crock pot.
Pour the remaining can of diced tomatoes over the top of the roast and spread to cover the meat.
Occasionally turn the meat over.
After 5 hours of cooking mix the cornstarch with the 2 tablespoons of water and add to the crock pot and stir.
Cook for an hour longer to allow the sauce to thicken.
After an hour using a measuring cup or ladle remove most of the sauce from the crock pot and set aside.
Evenly sprinkle the cheese over the top of the meat. Cover and allow cheese.
While the cheese is melting cook the pasta and drain.
Serve each cooked portion of Swiss Steak over a bed of pasta with a salad on the side.
Ladle a bit of the reserved sauce over the pasta if desired.
Source: FlourOnMyFace