This slow cooker Italian pot roast is simmered low and slowly in a rich tomato-based sauce with soft carrots. A rustic and comfortable meal – perfect for cold days!
Hello everyone. There’s something really special today. Every time I make this slow cooker Italian pot roast, I just put on the floor how delicious it is. If you have a slow cooker in your kitchen, try this recipe!
It starts with a lean top-round roast and roughly chopped carrots that cook low and slowly in a delicious but simple mixture of ingredients. One of my favorite things about this recipe is the sauces that are made when the roast is cooked in a slow cooker throughout the day. Ready to serve without thickening and fat skimming. It’s sweet and tasty!
I love the pot roast in the Dutch oven and instant pot roast, but this is a pot roast that nods to Italian flavours, including tomato-based sauces and dried herbs.
Ingredient Notes
Bee Rhost: We recommend using boneless top round bee Rhost in the range of 2½ to 4 pounds, depending on how you serve. Rely on about ½ pounds of beef per person. So, a 3 pound roast is enough to serve six adults. If you want leftovers, it gets bigger. See more details about this cut below. Canned tomato products: Canned tomatoes and tomato sauce on fire. Fresh produce: diced white or yellow onions, celery ribs, diced, some carrots cut into chunks, garlic. Soup: Reduced sodium is used more frequently than broth To confuse the exact amount of beef soup you need. Seasoning: Dried spices pack punches more than fresh and are much better in slow cooker recipes than fresh. You’ll need rosemary, thyme, basil, bay leaf, and a little salt and fresh ground black pepper. Flavor Booster: Dijon mustard, Worcestershire sauce and a little red wine add a big flavour to the sauce. For best results, use medium to full-bodied wines like Pinot Noir or Cabernet Sauvignon. And if you don’t drink it, don’t cook it together.
Perfect cut for Italian pot roast
My favorite roasted cut to use in this recipe is the beef top round roast. You may have heard that you should not use this lean cut in your slow cooker. Forget that – it’s the perfect choice! It is lean so you can serve gravy made when the roast cooks the fat without any roughness. Ready to offer and great! This cut requires a long cooking time, so plan ahead. You can go with round or ramp roast eyes, but stick to one of these lean cuts to get the best results.
Just like I love a good chuck roast, I don’t recommend it for this recipe. It is a very greasy cut, clean just as easily and not ready to serve the sauce. If you are using chuck roast, we recommend chill the finished sauce and skimming the fat from the surface sauce.
How to make Italian pot roast with slow cooker
Season the roast with salt and pepper and bake in olive oil until browned. Remove from heat and transfer the brown roast to a 6-quart slow cooker. Place the pan back in and fry the onion, celery and mined garlic for a few minutes. Add the wine, cook, stir and molt the pan. Transfer the contents of the frying pan into a slow cooker with roast. Sprinkle the carrots on top and pour diced tomatoes and tomato sauce around the roast. Beef soup, Dijon mustard and Worcestershire sauce are whisked in a measuring cup or small bowl. Pour the mixture into the roast. Sprinkle rosemary, thyme, basil, salt and pepper over the roast and push the bay leaves into the sauce mixture. Cover or cover for 8-9 hours or 6-7 hours.
Provide suggestions
Once the roast is tender, there are several different options to serve it.
Roast and transfer to a cutting board and slice against the grain or use two forks to separate them. Place on a serving dish with the carrots and garnish with small parsley. Transfer sauce from the slow cooker to the gravy boat. Alternatively, split the tender roast straight into the sauce and serve straight from the slow cooker.
Beautiful things to go home – beautifully cooked roast and carrots eat sauce.
If you want to serve Italian pot roasts with potatoes, I highly recommend the simple parsley potatoes depicted in this post. Alternatively, spoon it over a mound of sour cream mashed potatoes or mashed red skinned potatoes. See the entire collection of side dish recipes.
Gravy Options
The sauce made when cooking the roast has a texture from the tomato, as you can see in this post. This is the way I serve most often, but if you prefer a smoother sauce, see the options below.
Use as is – spoon the gravy boat. Flip it over through a fine mesh colander for a smoother gravy. Blend with a dip blender.
Storage Tips
Refrigerate: Transfer remaining pot roast and carrots to an airtight container and transfer the sauce to another container. Store in the fridge for up to 4 days.
Freezer: For longer storage, transfer leftovers to the freezer into a safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Tips: Warm some of the sauce over low heat or in a microwave pan. The sauce moistens the roast and prevents it from drying out.
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Slow Cooker Italian Pot Roast
This slow cooker Italian pot roast is simmered low and slowly in a rich tomato-based sauce with soft carrots. A rustic and comfortable meal – perfect for cold days!
Instructions
Season both sides of the roasted beef with salt and pepper. Add olive oil to a large frying pan and place over medium-high heat. Add the roast and bake on each side for a few minutes or until it’s nicely browned. Remove from the heat and transfer to a 6-quart slow cooker.
If necessary, heat the pan and add olive oil. Add diced onion, celery and minced garlic. Cook for a few minutes and stir, then add the red wine. Cook, stir and degass the bread for just 1-2 minutes, then roast the contents of the pan into a slow cooker. Sprinkle the carrots on top and pour diced tomatoes and tomato sauce around the roast.
Beef soup, Dijon mustard and Worcestershire sauce are whisked in a measuring cup or small bowl. Pour the mixture into the roast.
Sprinkle rosemary, thyme, basil, salt and pepper over the roast and push the bay leaves into the sauce mixture.
Cover or cover for 8-9 hours or 6-7 hours.
If the roast is fork soft, transfer it to a cutting board and slice it against the grain or use two forks to separate it. Using a slotted spoon, transfer the carrots to a serving dish along with the beef. Transfer the sauce to a gravy boat (or see options in the notes below).
Garnish with fresh parsley if necessary. Serve the beef with carrots and sauce (see notes below for options).
Note
Gravy Options
The sauce made when cooking the roast has a texture from the tomato, as you can see in this post. However, if you prefer a smooth sauce, check out the options below.
Use as is – spoon the gravy boat. The more smooth the tension of the gravy. Blend with a dip blender.
nutrition
calorie: 437 kcal ・ carbohydrates: 13 g ・ protein: 53 g ・ fat: 16 g ・ Saturated fat: 5 g ・ Polyunsaturated fat: 1 g ・ January Saturated Fat: 8 g ・ cholesterol: 141 mg ・ sodium: 987 mg ・ potassium: 1178 mg ・ fiber: 3 g ・ sugar: 6 g ・ Vitamin A: 5609 iu ・ Vitamin C: 9 mg ・ calcium: 108 mg ・ iron: 6 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
This post was originally published on November 11th, 2016. Updated with new text and images.
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