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When it comes to comfort food, few dishes can beat a tried and true pot roast. While you can’t go wrong with classic recipe, sometimes we want to shake things up just a bit, and that’s where this Slow Cooker Italian Pot Roast comes in. Made in a Tuscan style with your favorite marinara sauce and a generous cup of red wine, this easy dinner recipe is sure to be a hit on any occasion. Serve the tender roast over mashed potatoes or polenta for the ultimate comfort food meal!
With the help of your trusty slow cooker, this recipe is super simple to prepare. Start out by taking the roast out of the fridge and letting it rest at room temperature while you prep your veggies. Slice the onion, dice a carrot and a couple celery stalks, and roughly chop a few cloves of garlic. Give the meat a generous sprinkle of salt and pepper then sear each side on the stovetop until a brown crust forms. It’s a little more legwork, but this step is crucial for the best results.
Place the seared roast in your slow cooker and load it up with the remaining ingredients. Pop the lid on and let the roast bubble away on low heat for 8 hours. Low and slow is the way to go here! Each bite is infused with the deep flavors of the tomatoes, red wine, and herbs– yum. You can’t beat this classic Italian dinner. Give the recipe a try and I’m sure you’ll agree.
Italian Pot Roast
Yield(s): Serves 6
15m prep time
8h cook time
8h inactive
Allergens: Wine
you're making mealtime meaningful.
Ingredients
- 3 lb chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 carrot, diced
- 2 celery sticks, diced
- 3 garlic cloves, roughly chopped
- 1 (25 oz) jar marinara sauce
- 1 cup red wine
- 1/2 cup bunched basil leaves
- 2 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 2 teaspoons salt
Preparation
- Remove meat from fridge and let rest at room temperature for 15 minutes while you dice and prepare the veggies.
- Rub all sides of the meat with salt and pepper.
- Heat olive oil in a large dutch oven to skillet over high heat. Place roast in the pan and sear on all sides, flipping every 3 minutes or so.
- Transfer seared roast from the stovetop to your slow cooker.
- Add veggies and the rest of the remaining ingredients to the slow cooker and gently stir to evenly disperse.
- Cover slow cooker and cook on low for 8 hours.
- Cut into bite-sized chunks or shred. Serve over potatoes or polenta.
Recipe adapted from Oliviascuisine.com