Go Back
–+ servings
Overhead view of Italian pot roast on a plate, served over mashed potatoes.
Print Recipe
4.67 from 15 votes

Slow Cooker Italian Pot Roast

You won't believe how good Italian pot roast is! This slow cooker beef roast is sure to become a family favorite. And it's easy!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Beef
Cuisine: Italian
Servings: 8
Author: Rachel Gurk

Ingredients

  • 1 tablespoon oil
  • 3 to 4 pounds boneless chuck beef roast
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large onion
  • 2 large carrots
  • 1 large celery stalk
  • 3 cloves garlic
  • ¼ cup chopped fresh parsley
  • 1 jar (12 ounces) roasted red peppers (see note)
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 can (15 ounces) no-salt-added tomato sauce

Instructions

  • Trim the beef roast, removing some of the excess fat. Cut it into 4 large pieces. Heat oil in large skillet over medium high heat. Mix flour, salt, and pepper. Coat each piece of beef in flour mixture, and sear until browned on all sides, about 4 minutes per side. Place in slow cooker.
    1 tablespoon oil, 3 to 4 pounds boneless chuck beef roast, 2 tablespoons all purpose flour, 1 teaspoon salt, ½ teaspoon ground black pepper
  • Prep the vegetables. Peel and slice the onion in half, then into half moons. Slice the carrots and celery into 1-inch pieces. Mince the garlic and chop the parsley. Drain and roughly chop the roasted red peppers.
    1 large onion, 2 large carrots, 1 large celery stalk, 3 cloves garlic, ¼ cup chopped fresh parsley, 1 jar (12 ounces) roasted red peppers
  • In a large bowl, lightly stir together the onion, carrots, celery, garlic, parsley, roasted red peppers, oregano, basil, thyme, bay leaf, and tomato sauce. Pour the mixture over the beef in the crockpot.
    ½ teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon dried thyme, 1 bay leaf, 1 can (15 ounces) no-salt-added tomato sauce
  • Cover and cook on high for 5 hours, or on low for 10 hours, until meat is tender. Turn crockpot off and allow the pot roast to cool in the juices for 15 minutes.
  • Lightly shred the meat, or cut it into chunks, and serve with the vegetables and sauce over mashed potatoes, polenta, or pasta.

Video

Notes

  • Variation: If desired, substitute a 14.5 ounce can of stewed tomatoes for the roasted red peppers.
  • Storage: Italian pot roast is almost better the next day. Refrigerate leftovers overnight in an airtight container and reheat on the stove over medium-low heat. Leftovers can also be frozen for 2 to 3 months. Thaw overnight in the fridge before reheating. 
  • Nutrition: Calculated for 3 pounds of beef (8 servings), along with the vegetables and sauce.

Nutrition

Calories: 368kcal | Carbohydrates: 10g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1281mg | Potassium: 906mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3667IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 5mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.