Slow Cooker Italian Pot Roast
Prep time
Cook time
Total time
You'll fall in love with this dish as you smell it slowly simmering throughout the day. It's the perfect comfort food that will remind you of home.
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
  • 3 tablespoons olive oil
  • 1/2 onion, peeled and chopped
  • 2 pound chuck roast
  • 8 ounces baby bella mushrooms
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoons black pepper
  • 3 cloves garlic
  • 1 cup beef broth
  • 1/4 cup red wine vinegar
  • 2 tablespoons cornstarch
  • 1/3 cup cold water
  1. Add the olive oil to the slow cooker to coat the bottom of the pan.
  2. Place the onions on bottom topped with the beef and then pour in the mushrooms.
  3. Add the rosemary, basil, thyme, oregano, pepper, garlic, broth, and vinegar.
  4. Place the lid and cook on high for 4 - 6 hours (or 6 - 8 hours on low).
  5. Remove the beef and mushrooms to a serving dish. Place the juices that remain in the slow cooker into a small pan to be used on the stovetop.
  6. Heat the juices over medium high heat.
  7. In a small cup, combine the cornstarch and cold water. Stir well until no lumps remain.
  8. When the broth mixture is almost simmering, slowly stir in the cornstarch mixture. Stir continually until the sauce thickens. Pour the gravy over the meat and mushrooms and serve immediately.
Recipe by Lauren Greutman at