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Overhead view of Italian pot roast on a plate, served over mashed potatoes.
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4.65 from 14 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

Equipment

Ingredients

  • 1 tablespoon oil
  • 3 to 4 pounds boneless chuck beef roast (large pieces of fat trimmed off)
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large onion, cut in half and sliced into half moons
  • 2 large carrots, cut into 1 inch pieces
  • 1 large celery stalk, cut into 1 inch pieces
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 can (15 oz.) no-salt-added tomato sauce
  • 1 jar (12 oz.) roasted red peppers, drained and chopped (see note)

Instructions

  • Heat oil in large skillet over medium high heat. Mix flour, salt, and pepper. Cut beef roast into 4 large pieces, coat 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
  • In a large bowl, lightly stir together the onion, carrots, celery, garlic, parsley, oregano, basil, thyme, bay leaf, tomato sauce, and roasted red peppers. Pour the mixture over the beef in the crockpot.
    1 large onion, cut in half and sliced into half moons, 2 large carrots, cut into 1 inch pieces, 1 large celery stalk, cut into 1 inch pieces, 3 cloves garlic, minced, ¼ cup chopped fresh parsley, ½ teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon dried thyme, 1 bay leaf, 1 can (15 oz.) no-salt-added tomato sauce, 1 jar (12 oz.) roasted red peppers, drained and chopped
  • 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 oz. 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 lbs. 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

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