Slow Cooker Italian Pot Roast

Italian pot roast and carrots in a slow cooker.

4.37 from 11 votes

This Slow Cooker Italian Pot Roast simmers low and slow in a rich, tomato-based sauce with tender carrots. It’s a rustic, comforting meal - perfect for a cold day!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American, Italian

Servings: to 8

Calories: 437kcal

Author: Valerie Brunmeier

Ingredients

2 ½ to 4 pound boneless top round beef roast see notes below
salt and pepper to taste
2 tablespoons olive oil plus additional as needed
1 cup diced white or yellow onion
2 ribs celery diced
3 to 4 carrots cut into chunks
1 tablespoon minced garlic
½ cup medium to full-bodied red wine like Pinot Noir or Cabernet Savignon
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 optional 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 8 to 9 hours or on for HIGH for 6 to 7 hours.
When the roast is fork tender, transfer it to a cutting board and slice against the grain or use two forks to pull it apart. Use a slotted spoon to transfer the carrots to a serving dish with the beef. Transfer the sauce to a gravy boat (or see the options in the notes below).
Garnish with fresh parsley, if desired. Serve the beef with the carrots and sauce (see notes below for options).

Video

Notes

For the Roast: I recommend that you use a boneless top round beef roast in the 2 ½- to 4-pound range, depending on how may you are serving. Count on about ½ pound of beef per person. So, a 3 pound roast will be enough to serve 6 adults. Go bigger if you'd like leftovers.

Gravy Options

The sauce that is created as you cook the roast will have texture to it from the tomatoes like you can see in this post. It is delicious as it is, however, if you prefer a smoother sauce, see the options below.

Use it as is - just spoon into gravy boat.
Strain for a smoother gravy.
Blend it with an immersion blender.

Nutrition