Slow Cooker Italian Pot Roast

By Lauren

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Your family will LOVE this Slow Cooker Italian Pot Roast. It is packed with flavor and so easy to make!

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.

Italian Pot Roast Ingredients

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.

italian pot roast

Slow Cooker Italian Pot Roast

Author: Lauren Greutman

Recipe type: Main

Cuisine: Italian

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Serves: 6 servings

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.

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.