Slow Cooker Tuscan Pot Roast
Elevate your comfort food game with this Slow Cooker Tuscan Pot Roast, a hearty, flavor-packed meal perfect for cozy family dinners or entertaining guests. This recipe combines tender, slow-cooked chuck roast with a medley of vibrant vegetables like carrots, celery, and baby potatoes, all bathed in a rich, aromatic sauce infused with garlic, crushed tomatoes, red wine, and Tuscan herbs like rosemary and oregano. A final touch of fresh spinach adds color and nutrition, making this dish as wholesome as it is satisfying. With just 20 minutes of prep time and the magic of the slow cooker, you'll enjoy a melt-in-your-mouth roast that's as effortless as it is delicious. Perfectly served with a sprinkle of fresh parsley, this one-pot wonder is a must-try for fans of hearty, Italian-inspired comfort food.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 4 cloves Garlic cloves, minced
- 1 cup Beef broth
- 14 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 cups Dry red wine (optional)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 1.5 pounds Baby potatoes
- 4 cups Fresh spinach
Instructions
Season the chuck roast generously on all sides with salt and ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 3-4 minutes on each side until well-browned. Transfer the roast to the slow cooker.
In the same skillet, sauté the diced onion, sliced carrots, and celery over medium heat for 5 minutes, or until slightly softened. Add the minced garlic and cook for 1 more minute. Transfer the vegetables to the slow cooker.
In a medium bowl, whisk together the beef broth, canned crushed tomatoes, tomato paste, red wine (if using), dried thyme, dried rosemary, and dried oregano. Pour this mixture over the roast and vegetables in the slow cooker.
Add the baby potatoes to the slow cooker, arranging them around the sides of the roast.
Cover and cook on low heat for 8 hours, or until the roast is tender and easily pulls apart with a fork.
During the last 30 minutes of cooking, add the fresh spinach to the slow cooker and stir gently to incorporate it into the sauce.
Once cooked, remove the roast and vegetables from the slow cooker. Shred the roast into large chunks, if desired.
Serve the pot roast and vegetables with the sauce spooned over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11574 mg | 503% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 41.2 g | ||
| Protein | 384.5 g | 769% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 679 mg | 52% | |
| Iron | 61.5 mg | 342% | |
| Potassium | 9949 mg | 212% | |
*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.
