Zesty Slow Cooker Italian Pot Roast
Indulge in the rich, comforting flavors of this Zesty Slow Cooker Italian Pot Roast, a crowd-pleasing dish that transforms a tender beef chuck roast into a savory masterpiece infused with Italian-inspired ingredients. Slow-cooked to perfection over 8–10 hours, this hearty recipe features a medley of aromatic vegetables—onions, carrots, and celery—simmered in a robust tomato-based sauce enhanced with garlic, dry red wine (*optional but recommended*), Italian seasoning, and a hint of red pepper flakes for a subtle kick. The seared roast, paired with the vibrant sauce, delivers layers of depth and warmth, while the slow cooker ensures effortless preparation. Perfect for family dinners or special gatherings, this pot roast is best served over creamy mashed potatoes or with crusty bread to soak up every drop of the luscious sauce. Garnished with fresh parsley, it’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Carrots, peeled and cut into chunks
- 3 Celery stalks, sliced
- 4 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 cup Beef broth
- 0.5 cup Dry red wine (optional)
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoons Red pepper flakes
- 2 Bay leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Transfer the roast to your slow cooker.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Transfer the sautéed vegetables to the slow cooker, arranging them around the roast.
In a medium bowl, mix together the crushed tomatoes, beef broth, red wine (if using), tomato paste, Italian seasoning, red pepper flakes, and 1/2 teaspoon of salt. Stir well to combine.
Pour the tomato mixture over the roast and vegetables in the slow cooker. Add the bay leaves on top.
Cover the slow cooker with the lid and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the roast is fork-tender.
Once cooked, remove the bay leaves and discard. Shred the meat into chunks using two forks or slice it, if preferred.
Serve the pot roast with the vegetables and sauce spooned over the top. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1358 mg | 29% | |
*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.
