Slow Cooker Italian Pot Roast Recipes

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ITALIAN POT ROAST

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h15m

Number Of Ingredients 8



Italian Pot Roast image

Steps:

  • With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
  • In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
  • Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Nutrition Facts : Calories 404 g, Fat 21 g, Fiber 3 g, Protein 35 g

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.

Provided by Krystal Berry

Categories     Main Dish Recipes     Roast Recipes

Time 5h30m

Yield 12

Number Of Ingredients 16



Slow Cooker Italian Chuck Roast with Peppers and Onions image

Steps:

  • Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
  • Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
  • Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
  • Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
  • Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
  • Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Nutrition Facts : Calories 717 calories, Carbohydrate 74.5 g, Cholesterol 71.2 mg, Fat 30.9 g, Fiber 5.1 g, Protein 33.4 g, SaturatedFat 12.1 g, Sodium 1898.4 mg, Sugar 7.4 g

1 (3 pound) beef chuck roast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup crushed tomatoes
10 pepperoncini peppers plus a splash of their juice
4 cloves garlic, chopped
1 tablespoon Italian seasoning, or more to taste
3 green bell peppers, chopped
1 onion, chopped
12 hoagie rolls, split lengthwise
12 slices provolone cheese, or as needed

ITALIAN POT ROAST

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 11



Italian Pot Roast image

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

SLOW COOKER POT ROAST

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9



Slow Cooker Pot Roast image

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

SLOW-COOKER ITALIAN POT ROAST

This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It's tender and tasty, and so easy to put together.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 10 servings.

Number Of Ingredients 9



Slow-Cooker Italian Pot Roast image

Steps:

  • In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

1 boneless beef chuck roast (3 pounds)
1 tablespoon Italian seasoning
4 garlic cloves, minced
1 pound fresh baby carrots
2 cans (8 ounces each) mushroom stems and pieces, drained
2 medium potatoes, cubed
2 medium onions, chopped
1 envelope brown gravy mix
2 cans (11.5 ounces each) tomato juice

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 8

Number Of Ingredients 7



Best Ever Slow Cooker Italian Beef Roast image

Steps:

  • Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
  • Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

SLOW COOKER ITALIAN STYLE POT ROAST

Make and share this Slow Cooker Italian Style Pot Roast recipe from Food.com.

Provided by Erinplus3

Categories     Roast Beef

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 14



Slow Cooker Italian Style Pot Roast image

Steps:

  • 1. Cook bacon until crisp. Save the bacon fat.
  • 2. Season roast with salt and pepper. Brown roast in a skillet on all sides in 2 teaspoons of bacon fat. Put roast in slow cooker.
  • 3. In your skillet, add remaining 2 tsps. bacon fat (if you don't have enough, use vegetable oil). Cook onions, carrots, and garlic until lightly browned. Add wine, tomato paste, mushrooms, red pepper flakes, oregano, and bay leaves. Turn the heat to high and simmer until wine is reduced by half, 8 - 10 minutes. Add tomatoes and bring to a boil. Pour over the roast.
  • 4. Add beef and chicken broth. Cover and cook on low for 9 - 10 hours or high for 6 - 7 hours, until meat is tender. Remove meat, skim fat from liquid, and puree until smooth. Season with salt and pepper.

Nutrition Facts : Calories 285.5, Fat 14.6, SaturatedFat 4.8, Cholesterol 20.6, Sodium 634, Carbohydrate 22.8, Fiber 4.4, Sugar 10, Protein 7.6

8 slices bacon
1 boneless chuck-eye roast, tied (5-6 lbs.)
2 medium onions, chopped
4 carrots
6 garlic cloves
1 1/2 cups dry red wine
2 tablespoons tomato paste
1/2 ounce dried porcini mushrooms
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 3/4 cups low sodium beef broth
2 cups low sodium chicken broth

SLOW COOKER TUSCAN POT ROAST

I love my slow cooker, and I love to make pot roasts. There are so many variations, and I think I've tried them all. However, this is one I really like, and return to again and again. I like to serve this with some garlic mashed potatoes for a fully flavorful meal.

Provided by JackieOhNo

Categories     Roast Beef

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 12



Slow Cooker Tuscan Pot Roast image

Steps:

  • Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
  • To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
  • Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.

1/3 cup olive oil
1 (2 1/2-3 lb) bottom round pot roast
2 large onions, quartered
2 celery ribs, thinly sliced (2 cups)
2 large carrots, peeled, thinly sliced (2 cups)
3 garlic cloves, minced
1 (6 ounce) can tomato paste
1 cup dry red wine
1 (1/2 ounce) package dried mushroom (such as portobello or cremini)
kosher salt (to taste, I use about 1/2 tablespoon)
1 teaspoon dried oregano
1 (28 ounce) can chopped plum tomatoes, liquid reserved

SLOW COOKER ITALIAN-STYLE PORK ROAST

If you are a pork roast enthusiast, this is definitely one to add to your collection. The pork is simmered in a tomato sauce, and served over hot rice or noodles. The recipe calls for beans, I did not use any since my kids don't like them.

Provided by skigb

Categories     Pork

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Slow Cooker Italian-Style Pork Roast image

Steps:

  • Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
  • Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
  • Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
  • Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
  • I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.

Nutrition Facts : Calories 427.9, Fat 28.6, SaturatedFat 10.6, Cholesterol 130, Sodium 102.7, Carbohydrate 4.5, Fiber 1.1, Sugar 1.1, Protein 35.9

2 teaspoons garlic, minced
1 teaspoon salt (optional)
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes
2 -3 lbs boneless boston pork roast
1 large onion, quartered and thinly sliced
1 1/2 cups tomato and basil pasta sauce (I used recipe # 22280) or 1 1/2 cups marinara sauce (I used Homemade Pizza Sauce)
2 -16 ounces great northern beans or 2 -16 ounces cannellini beans, rinsed and drained
1/4 cup shredded fresh basil (optional) or 1/4 cup chopped Italian parsley (optional)

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