This Italian Pot Roast Slow Cooker brings rich, comforting flavors right to your table with minimal effort. The beef slow cooks in a savory tomato and red wine sauce, infused with garlic, herbs, and vegetables until melt-in-your-mouth tender. It’s the perfect hearty dinner for busy days or a cozy weekend meal.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, chopped
- 1 cup red wine
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned, about 4–5 minutes per side.
- Remove the roast and set aside. In the same skillet, sauté the onion and garlic for 2–3 minutes until fragrant.
- Place the roast into the slow cooker. Add the onion, garlic, carrots, and celery.
- In a bowl, whisk together red wine, diced tomatoes, beef broth, tomato paste, oregano, basil, and bay leaf. Pour over the roast and vegetables.
- Cover and cook on low for 8–10 hours (or high for 4–6 hours) until the beef is fork-tender.
- Remove the bay leaf. Let the roast rest before slicing. Serve with the vegetables and sauce, garnished with fresh parsley.
Variation
- Substitute the red wine with balsamic vinegar and extra beef broth for a deeper, tangy flavor.
- Add baby potatoes or mushrooms to make it a one-pot meal with extra heartiness.
- For a spicy twist, sprinkle in a pinch of red pepper flakes or use fire-roasted diced tomatoes.
Cooking Notes
- Browning the beef before slow cooking enhances the flavor and creates a rich base for the sauce.
- For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
- Always taste and adjust seasoning before serving the long cook time can mellow the salt and herbs.
Serving Suggestions
- Serve over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the flavorful sauce.
- Pair with a slice of crusty Italian bread and a side of roasted vegetables.
- Garnish with freshly chopped parsley or grated Parmesan cheese for a touch of freshness.
Tips
- Let the roast rest for 10 minutes before slicing to retain its juiciness.
- Use a high-quality beef chuck roast for the best tenderness and flavor.
- Store leftovers in an airtight container the flavors get even richer the next day!
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Total Time: Approximately 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 36g
- Sodium: 720mg
Frequently Asked Questions
-
Can I cook this Italian pot roast on high instead of low?
Yes, you can cook it on high for 4–6 hours if you’re short on time, but the low and slow method gives the most tender results. -
Can I make this recipe without wine?
Absolutely! Simply replace the red wine with an equal amount of beef broth or a splash of balsamic vinegar for depth of flavor. -
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth to keep it moist. -
Can I freeze this Italian pot roast?
Yes! Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Italian Pot Roast Slow Cooker recipe is the perfect blend of comfort and elegance tender beef simmered in a rich, herb-infused tomato sauce that melts in your mouth. It’s hearty, full of flavor, and easy to prepare, making it a family favorite for weeknights or special occasions alike. Serve it with your favorite sides and enjoy the irresistible aroma filling your kitchen all day long.
Print
Italian Pot Roast Slow Cooker
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Italian Pot Roast Slow Cooker brings rich, comforting flavors right to your table with minimal effort. The beef slow cooks in a savory tomato and red wine sauce, infused with garlic, herbs, and vegetables until melt-in-your-mouth tender. It’s the perfect hearty dinner for busy days or a cozy weekend meal.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, chopped
- 1 cup red wine
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned, about 4–5 minutes per side.
- Remove the roast and set aside. In the same skillet, sauté the onion and garlic for 2–3 minutes until fragrant.
- Place the roast into the slow cooker. Add the onion, garlic, carrots, and celery.
- In a bowl, whisk together red wine, diced tomatoes, beef broth, tomato paste, oregano, basil, and bay leaf. Pour over the roast and vegetables.
- Cover and cook on low for 8–10 hours (or high for 4–6 hours) until the beef is fork-tender.
- Remove the bay leaf. Let the roast rest before slicing. Serve with the vegetables and sauce, garnished with fresh parsley.
Notes
- For a thicker sauce, remove the lid in the last 30 minutes to let it reduce.
- You can substitute red wine with additional beef broth if preferred.
- Leftovers taste even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Italian pot roast, slow cooker beef, crockpot roast, comfort food, Italian dinner