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Slow Cooker Italian Pot Roast
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4 from 7 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 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 to 8

Ingredients

  • 1 (2-1/2 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
  • 1/2 cup medium to full-bodied red wine
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 (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
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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 HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. Slice against the grain and serve in chunks or shredded with the carrots and sauce. Garnish with fresh parsley, if desired.