Italian Pot Roast

LocalFoodRocks's picture

Mar. 24, 2015

This Italian pot roast is a variation on a New England classic. Onions and carrots are traditional, but then I mixed it up a bit by adding a little oregano and crushed tomatoes. It doesnt make a tomato sauce, but adds a hint of Italian flair to the juices as the meat cooks. What you end up with is a tender piece of meat, vegetables that still maintain some texture, and a flavorful au jus.


Beef chuck 5 Pound
Carrot 4 , chop
Yellow onion 1 , slice
Garlic cloves 4 Clove (20 gm) , chop
Dried oregano 1 Teaspoon
Beef stock 1/2 Cup (8 tbs)
Crushed red chili flakes 1 Pinch
Crushed tomato can 1 Cup (16 tbs)
Salt & pepper To Taste



Chop the carrots, slice the onion and chop the garlic.


Place the vegetables into the slow cooker pot.

Season the vegetables with salt, pepper, oregano and crushed red pepper flakes.

Trim any excess fat from the beef chuck roast. Season the roast with salt and pepper. Set on top of the vegetables in the slow cooker.

Pour in the beef stock and crushed tomatoes.

Cover and set to low for 6 hours until meat is tender.

Remove the meat from the slow cooker, cover with foil and allow to rest for 5-10 minutes.

Using a slotted spoon scoop out the vegetables and place them on a platter.

Slice the meat and place on top of the vegetables on the platter

Skim the fat from the liquid left in the slow cooker, and then pour the skimmed au jus into a gravy bowl.


Serve alongside the meat and vegetables.


This dish is wonderful over buttered egg noodles.

For a healthier option, you can avoid carbs all together and serve this roast with roasted spaghetti squash or mashed cauliflower.

Recipe Summary

Difficulty Level: Medium
Cook Time: 360 Minutes
Ready In: 360 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 727Calories from Fat 462

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 309 mg12.88%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 56 g112%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet