Slow Cooker Italian Pot Roast

If your family loves a home-cooked meal, then you will all love this easy to make Slow Cooker Italian Pot Roast.

The herbs are classic flavors – rosemary, basil, thyme, and oregano. Of course, we don’t skimp on the garlic either.

The chuck roast is a wonderful cut of beef for slow cooking as it comes out juicy with a melt-in-your-mouth texture. The best part of this meal is that it is tender and full of flavor without excessive salt. The salt in the broth is perfect for bringing out the delicious taste of the beef without overpowering the true flavors of the dish.

Some alternative substitutions: You could add a small can of stewed tomatoes.  This will actually help make the dish even more tender as the acidity from the tomatoes will help season and tenderize the meat naturally.  Another option is to leave out the mushroom if your family prefers.

We serve this dish with rice, homemade Italian bread, or roasted potatoes. It’s wonderful with Italian Roasted Vegetables also.  For those, I heat the oven to 425 degrees. Add about 2 tablespoons of olive oil and 2 tablespoons of Italian seasoning to broccoli, cauliflower, carrots, onion, and potatoes all chopped nicely. I stir it all together and roast for 30 – 40 minutes until all the veggies are nice and tender.

Slow Cooker Italian Pot Roast

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.

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Course: Main

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 6 servings

Author: Lauren Greutman

Ingredients

• 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

Instructions

• Add the olive oil to the slow cooker to coat the bottom of the pan.
• Place the onions on bottom topped with the beef and then pour in the mushrooms.
• Add the rosemary, basil, thyme, oregano, pepper, garlic, broth, and vinegar.
• Place the lid and cook on high for 4 - 6 hours (or 6 - 8 hours on low).
• 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.
• Heat the juices over medium high heat.
• In a small cup, combine the cornstarch and cold water. Stir well until no lumps remain.
• 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.

In the mood for a different type of Pot Roast Recipe?

Here are 5 more amazing Pot Roast Crockpot Recipes!

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!