Italian Style Pot Roast Crock Pot
Transform your weeknight meal routine with this hearty and flavorful Italian Style Pot Roast made in the crock pot! This comforting recipe features a tender, slow-cooked beef chuck roast infused with the rich, savory essence of crushed tomatoes, red wine, and a medley of aromatic Italian herbs. Carrots, celery, and onions create a robust vegetable base, while garlic and bay leaves elevate the dish with irresistible depth. After eight hours of effortless slow cooking, you’ll be rewarded with fall-apart, melt-in-your-mouth beef that pairs perfectly with creamy mashed potatoes, polenta, or crusty bread. Perfect for busy families, this Italian-inspired pot roast is the ultimate set-it-and-forget-it meal that will fill your home with tempting aromas and keep everyone coming back for seconds. Keywords: Italian pot roast crock pot, slow-cooked pot roast, Italian comfort food, crock pot recipes.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 cup red wine
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Season the beef chuck roast generously with kosher salt and ground black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side) to lock in flavor. Remove from skillet and set aside.
Peel and chop the yellow onion into chunks. Slice the carrots and celery stalks into 1-inch pieces. Mince the garlic cloves.
In the same skillet, add the chopped onions, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften, stirring occasionally.
Transfer the seared roast and sautéed vegetables into the crock pot.
Add crushed tomatoes, beef broth, red wine, Italian seasoning, dried basil, dried oregano, bay leaves, and minced garlic to the crock pot. Stir gently to combine.
Ensure the roast is mostly submerged in the liquid. Cover the crock pot with the lid.
Set the crock pot to low heat and cook for 8 hours, or until the meat is fork-tender and easily shredded.
Once done, remove the bay leaves and discard. Optionally, skim off any excess fat from the surface of the liquid.
Garnish the pot roast with freshly chopped parsley before serving. Serve hot with your choice of mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.5 g | 389% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 41.9 g | ||
| Protein | 260.1 g | 520% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 6971 mg | 148% | |
*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.
