Italian Crock Pot Roast
Transform your dinner table with the warm, savory flavors of this Italian Crock Pot Roast, a comforting slow-cooked classic perfect for busy weeknights or cozy weekend meals. This recipe combines a tender, fall-apart chuck roast with a rich, aromatic sauce crafted from beef broth, dry red wine, tomato paste, and a medley of Italian herbs. Slow-cooked alongside baby carrots and potatoes, this one-pot meal boasts incredible depth of flavor, thanks to the searing step that locks in the roast's juices and a deglazed skillet sauce that enhances every bite. Easy to prepare with minimal effort, this Italian-inspired roast delivers maximum flavor after hours of gentle simmering, making it ideal for family dinners or meal prepping. Serve it with hearty vegetables on the side, drizzle with the luscious cooking liquid, and garnish with fresh parsley for a rustic dish that’s sure to impress.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 cup beef broth
- 0.5 cup dry red wine
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 pound baby carrots
- 1.5 pounds baby potatoes
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
Pat the chuck roast dry with paper towels and season both sides generously with kosher salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 4 minutes per side. Transfer the roast to the crock pot.
Peel and dice the onion. Mince the garlic cloves.
In the same skillet used to sear the roast, lower the heat to medium and add the diced onion. Cook until softened, about 3 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Pour the beef broth and red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Stir in the tomato paste, Italian seasoning, and crushed red pepper flakes (if using). Bring the mixture to a simmer, then pour it over the roast in the crock pot.
Add the baby carrots and baby potatoes to the crock pot, arranging them around the roast.
Cover the crock pot with its lid and set it to cook on low heat for 8 hours (or on high heat for 4 hours, but low heat is recommended for more tender results).
After cooking, carefully remove the roast from the crock pot and let it rest for 10 minutes. Shred or slice the roast as desired.
Adjust the seasoning of the remaining liquid in the crock pot with additional salt and pepper, if needed. Optionally, blend some of the vegetables into the liquid to create a thicker gravy.
Serve the roast with the cooked carrots and potatoes on the side. Drizzle some of the flavorful cooking liquid over the top and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
