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Slow Cooker Italian Pot Roast
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4.37 from 11 votes

Slow Cooker Italian Pot Roast

Slow cooked in a delicious sauce mixture with carrots, this Slow Cooker Italian Pot Roast has become one of my new rustic fall and winter favorites!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 to 8
Calories: 438kcal
Author: Valerie Brunmeier

Ingredients

  • 2 ½ to 4 pound boneless top round beef roast
  • salt and pepper to taste
  • 2 tablespoons olive oil plus additional as needed
  • 1 cup diced white or yellow onion
  • 2 stalks celery diced
  • 3 to 4  carrots  cut into chunks
  • 1 tablespoon  minced garlic
  • ½ cup medium to full-bodied red wine
  • 14.5 ounce can fire roasted diced tomatoes
  • 8 ounce tomato sauce
  • 1 cup low sodium beef broth
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried rosemary leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 bay leaf
  • fresh Italian parsley for garnish

Instructions

  • Season both sides of beef roast with salt and pepper. Add olive oil to a large skillet and place over MEDIUM-HIGH heat. Add roast and sear for a few minutes on each side, or until nicely browned. Remove from heat and transfer to 6 quart slow cooker.
  • Return skillet to heat add additional olive oil, if necessary. Add diced onion, celery, and minced garlic. Cook and stir for a couple of minutes and then and add red wine. Cook, stirring to deglaze the pan for just a minute or two and then transfer the contents of the skillet to the slow cooker with the roast. Scatter the carrots over the top and pour the diced tomatoes and tomato sauce around the roast.
  • Whisk together the beef broth, Dijon mustard, and Worcestershire sauce in a measuring cup or small bowl. Pour the mixture around the roast.
  • Sprinkle rosemary, thyme, basil, salt, and pepper over the roast and tuck a bay leaf into the sauce mixture.
  • Cover and cook on LOW for 7 to 8 hours or on for HIGH for 5 to 6 hours. Slice against the grain and serve in chunks or shredded with the carrots and sauce. Garnish with fresh parsley, if desired.

Video

Nutrition

Calories: 438kcal | Carbohydrates: 13g | Protein: 53g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1001mg | Potassium: 1190mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5609IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 6mg