Slow Cooker Italian Pot Roast
Ingredients:
3-4 lb beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 cup beef broth
1/2 cup red wine (optional, for richer flavor)
1 tbsp tomato paste
1 tbsp Italian seasoning
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional, for a bit of heat)
3-4 large carrots, cut into chunks
1 lb baby potatoes, halved
Salt and pepper, to taste
Fresh parsley or basil, for garnish (optional)
Instructions:
Sear the Roast:
Season the chuck roast generously with salt and pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 3-4 minutes on each side until it’s well-browned. This helps to lock in flavor.
Prepare the Slow Cooker:
Transfer the seared roast to the slow cooker.
Add the sliced onion, minced garlic, crushed tomatoes, beef broth, red wine (if using), and tomato paste to the slow cooker.
Add Seasonings:
Sprinkle the Italian seasoning, basil, oregano, and red pepper flakes over the roast. Stir lightly to combine the seasonings with the broth.
Add Vegetables:
Arrange the carrots and potatoes around the roast in the slow cooker.
Cook:
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the roast is tender and easily pulls apart with a fork.
Serve:
Once done, remove the roast and shred or slice it. Serve with the vegetables and ladle some of the flavorful sauce over the top.
Garnish with fresh parsley or basil, if desired.
