Zesty Italian Style Crock Pot Roast
Transform your weeknight dinner routine with this mouthwatering Zesty Italian Style Crock Pot Roast, a hearty and flavor-packed dish that's perfect for busy days. Featuring a tender 3-pound chuck roast slow-cooked to perfection with carrots, russet potatoes, and a medley of bold Italian flavors, this recipe is a true crowd-pleaser. The star of the dish is the zesty Italian salad dressing mix, which infuses the meat and vegetables with tangy, herby richness, complemented by the aromatic blend of garlic, rosemary, and basil-infused diced tomatoes. With just 20 minutes of hands-on prep time, this slow-cooker recipe allows you to come home to a melt-in-your-mouth roast and perfectly cooked veggies, swathed in a savory, fragrant broth. Garnish with fresh parsley for an elegant touch and serve as a comforting one-pot meal that's guaranteed to impress. Perfect for family dinners, casual gatherings, or meal prepping, it's a fuss-free recipe filled with rustic Italian charm.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 medium Yellow onion, chopped
- 4 medium Carrots, cut into chunks
- 3 large Russet potatoes, cut into chunks
- 1 packet Zesty Italian salad dressing mix
- 2 cups Beef broth
- 1 14-ounce can Diced tomatoes with garlic and basil
- 2 sprigs Fresh rosemary sprigs
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chuck roast with salt, black pepper, and garlic powder on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the chuck roast for 3-4 minutes on each side until golden brown. Transfer the roast to the crock pot.
In the same skillet, sauté the chopped onion for 2-3 minutes until softened, then transfer to the crock pot.
Add the carrots and potatoes to the crock pot, arranging them around the roast.
In a small mixing bowl, whisk together the zesty Italian dressing mix, beef broth, and diced tomatoes (with juices). Pour this mixture over the roast and vegetables in the crock pot.
Tuck the rosemary sprigs into the liquid around the roast.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the meat is fork-tender and falling apart.
Once cooked, remove the rosemary sprigs and discard. Optionally, garnish with fresh chopped parsley before serving.
Serve hot with the vegetables and some of the flavorful cooking liquid spooned over the top.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1657 mg | 35% | |
*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.
