Slow Cooker Italian Pot Roast
Ingredients:
3-4 lb beef chuck roast
1 packet (1 oz) Italian seasoning mix
1 packet (1 oz) ranch seasoning mix
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes (optional for heat)
1/2 cup beef broth or water
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 medium onion, sliced
4-5 cloves garlic, minced
4 medium carrots, peeled and cut into chunks
1-2 cups baby potatoes, halved
Salt and pepper, to taste
Directions:
Prepare the Roast: Season the beef chuck roast generously with salt and pepper on all sides. Heat the olive oil in a large skillet over medium-high heat. Brown the roast on all sides for about 3-4 minutes per side, until it’s nicely seared. Transfer the roast to the slow cooker.
Prepare the Seasoning: In a small bowl, combine the Italian seasoning mix, ranch seasoning mix, garlic powder, onion powder, and crushed red pepper flakes (if using). Sprinkle the seasoning mixture over the roast.
Add Liquids: Pour the beef broth (or water) and balsamic vinegar around the roast in the slow cooker. Add the sliced onion and minced garlic on top of the roast.
Add Vegetables: Scatter the carrots and baby potatoes around the roast in the slow cooker.
Slow Cook: Cover and cook on low for 7-8 hours, or until the roast is tender and easily shreds with a fork.
Shred and Serve: Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix it with the juices. Serve hot with the cooked vegetables and sauce.
Prep Time: 15 minutes | Cook Time: 7-8 hours
Total Time: 7-8 hours 15 minutes | Kcal: 350-400 kcal per serving | Servings: 6-8