Italian Pot Roast for the Crock Pot
Transform your dinner routine with this flavor-packed Italian Pot Roast for the Crock Pot, a hearty and comforting dish that practically cooks itself. This slow-cooked masterpiece features a tender beef chuck roast simmered to perfection in a robust tomato-based sauce infused with aromatic garlic, balsamic vinegar, and a medley of Italian herbs. Searing the beef and sautéing the vegetables before slow cooking adds layers of richness, while optional red wine elevates the depth of flavor. Toss in carrots, celery, and a bay leaf to create a rustic one-pot meal that's perfect for busy weekdays or cozy weekend gatherings. Serve this savory, melt-in-your-mouth roast over creamy mashed potatoes, fluffy polenta, or alongside crusty bread to soak up every last drop of the sauce. With just 20 minutes of prep and a full day of hands-off cooking, this crock pot Italian pot roast delivers big flavors with minimal effort!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 0.5 cup dry red wine (optional)
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt and black pepper on all sides.
Sear the roast in the hot skillet for 3-4 minutes per side until browned. Transfer the roast to the crock pot.
In the same skillet, add the diced onion, carrots, celery, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften slightly.
Pour the crushed tomatoes and beef broth into the skillet with the vegetables. Stir in the red wine (if using), balsamic vinegar, dried oregano, dried basil, and the bay leaf. Bring the mixture to a simmer.
Pour the vegetable and tomato mixture over the beef roast in the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours, or until the beef is tender and easily falls apart.
Once cooked, remove the bay leaf and shred the beef with two forks right in the crock pot.
Give everything a good stir to mix the shredded beef with the sauce and vegetables.
Serve the Italian pot roast over mashed potatoes, polenta, or with crusty Italian bread for dipping.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1317 mg | 28% | |
*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.
