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Italian Pot Roast with Pastina, made in the crock pot #CrockPot, #Beef, #Recipes
Italian Pot Roast ~ Crock Pot Recipe

Warm up this fall with a hearty serving of this Italian Pot Roast. Easy to make in your slow cooker, this Italian Pot Roast is sure to please all tastes and budgets! You can prep a batch in no time, then just set the slow cooker and forget about it. By dinner time, you will be enjoying a hearty pot roast that warms you right up. Take a look at how to get started.

Ingredients:

  • 1 large onion, sliced
  • 1 cup of baby carrots, whole
  • 2 cups of small red potatoes, cut into fourths
  • 4 pounds of boneless chuck roast
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 envelope of dry onion soup mix
  • 1 can beef broth
  • 1 can tomato sauce
  • 1 teaspoon each of dried basil and oregano
  • 1 cup of water
  • 1 cup of Pastina baby pasta
  • Parmesan cheese (optional)

Directions:
1. Pour the water and beef broth into the slow cooker. Mix in the dry onion soup mix and tomato sauce. Stir well.
2. Place the vegetables (onion, potatoes, carrots) in the bottom of the cooker. Distribute them into an even layer.
3. Place the roast on top of the vegetables. Sprinkle your pepper, oregano, and basil onto the meat.
4. Set the slow cooker on low for 8-10 hours. As it cooks, you can use a ladle to spoon the liquid of the roast and season it further. This will also keep it moist.
5. With a half hour left to cook, you can add a cup of pastina directly to the slow cooker. If you are worried about over/under cooking the pasta, you can cook it on the side in a sauce pan.

Serve your Italian Pot Roast over the pastina. If you wish you can add a sprinkle of parmesan cheese for an extra kick.
Italian Pot Roast with Pastina, made in the crock pot #CrockPot, #Beef, #Recipes

Make sure you check out these deals on Crock Pots and Slow Cookers

Related Crock Pot Recipes:

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Baked Potatoes in the Crock Pot

Honey Garlic Chicken 

How to make Caramel in the Crock Pot

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Chicken and Black Bean Enchiladas 

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Oven Baked Lemon Chicken Recipe

Are you looking for a quick and easy but delicious chicken recipe? Then you will want to try this Baked Lemon Chicken recipe!  I have always wanted to try it in the crock put but have never done it… but I bet it would be good as well.

 You will need

  • 2-3 lbs boneless skinless chicken breast
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup butter room temp
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons  green onions minced
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • pinch of garlic powder
  • pinch of black pepper
Mix ingredients together and spread in a even layer over the chicken. Bake in a 350 degree oven 30-40 minutes or till it reaches 165 degrees inside.  Eat over the top of rice or noodles, enjoy!

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Thanks to Jessica over at  Butter With A Side Of Bread for sharing her adorable idea of Pretzel Pumpkins.  Prefect for Halloween and Fall! Best part is you only need 4 things to make them, kids friendly too!

Pretzel Pumpkins

  • 1 bag mini pretzels {you won’t use the whole bag, only about 1/4}
  • 1 bag M&M’s candy, needing only the green ones {fun separating activity for kids!}
  • orange food coloring, I used about 1/8th tsp of Wilton’s gel colors
  • 1 bag White Chocolate chips, melted slowly {directions below}
  • 1 TBSP shortening, to thin out chocolate

First step is to melt the chocolate. I used 10 oz of baking chocolate squares, but you can use a bag of white chocolate chips- the process is still the same. Before you even put it in the microwave, add about 1 TBSP shortening. You need to thin out the chocolate prior to dunking the pretzels or else the chocolate will be so thick you won’t even be able to tell it’s a pretzel under there! Shortening is the ONLY thing that will do this- don’t add water, butter, etc. Shortening!

Go slowly! White chocolate seizes easily, and you don’t want to coat your pretzels with grainy chocolate, right? Go slowly and stir minimally. I put mine on for 1 minute, stirred gently, then put it in for an additional minute. When I took it out, the chocolate still looked solid. It wasn’t! Add your orange coloring and stir gently, until it’s nice and smooth.

I’ve tested out a few ways to coat pretzels in chocolate and none of them really work as well as simply using your fingers. So I took a picture above of my elaborate technique.

Once you’ve dunked your pretzel, adding a nice coating, lay it out on a piece of wax paper. While it’s still wet, take a green M&M and set it in the crook of the pretzel, on it’s side. See? Now it’s a cute little green stem.

If you see a few bare spots on your pretzels, while they’re still wet, dab some more chocolate on them using your finger.

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