Zesty Crock Pot Italian Pot Roast
Transform weeknight dinners with this Zesty Crock Pot Italian Pot Roast—a mouthwatering slow-cooked masterpiece that’s as comforting as it is flavorful. Featuring a tender, fall-apart beef chuck roast enveloped in a robust tomato-based sauce with bold Italian seasonings, garlic, and a hint of optional red wine, this recipe creates a harmonious medley of flavors. The addition of carrots and baby potatoes makes it a complete one-pot meal that’s both hearty and wholesome. Perfect for busy days, this slow cooker recipe requires just 15 minutes of prep and lets the crock pot do all the work, filling your home with irresistible aromas all day long. Serve it with a drizzle of the rich cooking liquid and a sprinkle of fresh parsley for an elevated, Italian-inspired dinner your family will adore.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 0.5 cup dry red wine (optional)
- 2 teaspoons Italian seasoning
- 0.5 teaspoon red pepper flakes
- 4 medium carrots, cut into chunks
- 1.5 pounds baby potatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season it with salt and pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the crock pot.
In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour the crushed tomatoes, beef broth, and optional red wine into the skillet. Stir in the Italian seasoning and red pepper flakes. Bring the mixture to a simmer, then pour it over the roast in the crock pot.
Add the carrots and baby potatoes around the sides of the roast in the crock pot.
Cover and cook on the LOW setting for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Carefully remove the roast to a cutting board and slice or shred it. Arrange the meat and vegetables on a serving platter.
Spoon some of the cooking liquid over the roast and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1720 mg | 37% | |
*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.
