Slow Cooker Italian Style Pot Roast
Mary Ann Esposito
Ciao Italia Family Classics
Published by St. Martins Press
Editor's Note: With work, school, and social activities on your calendar, you might think you don't have time to cook a delicious meal. That's why this recipe for Slow Cooker Italian Style Pot Roast will be just what you need! This easy pot roast recipe has more than 10 ingredients, but don't let the length of the ingredients list stop you. This slow cooker beef recipe is easy to make and can be ready to serve in about eight hours if cooked on the LOW heat setting. This delicious slow cooker recipe can be served with a fresh salad for a hearty Sunday dinner with your family.
Cold days call for hearty food; that's when I drag out my slow cooker to make Italian inspired pot roast like Mom used to make. No slow cooker? Cook the roast in a heavy-duty pan in a 300 degree F oven until fork tender for several hours.
Preparation Time40 min
Cooking MethodBraising, Slow Cooking
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureMeaty, Savory
- 2 1/2 teaspoons salt
- 1 teaspoon coarse black pepper
- 2 teaspoons dried oregano
- 2 1/2 pounds boneless chuck roast
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 cloves garlic minced
- 1 cup dry red wine
- 3 cups diced Backyard Farms tomatoes on the vine
- 1 sprig fresh rosemary
- 2 sprigs fresh basil
- 2 sprigs fresh flat leaf parsley
Mix the salt, pepper and oregano together and rub all over the roast. Set aside.
Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it locks in juices and flavor.
Transfer roast to the slow cooker or heavy-duty oven roaster. In the same skillet used to brown the roast, cook the onion, carrot and garlic until the mixture is soft, then add them to the slow cooker or oven roaster,
Combine the wine and tomatoes in a bowl and add to the slow cooker or oven roaster.
Tie the rosemary basil and parsley together with kitchen string and add to the slow cooker or roaster. Mix the ingredients well, Cover and cook in slow cooker for 4-5 hours on high or 6 to 8 hours on low. For the oven roaster, cover with heavy-duty foil and cook 3 to 4 hours or until fork tender.
When cooked, transfer the meat to a cutting board; cover and allow to sit for 20 minutes. Cut into slices and return the meat to the slow cooker or oven roaster just to reheat. Serve hot with some of the sauce.
Sauce is also good over pasta or rice.
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2011 Mary Ann Esposito