Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast is the ultimate comfort food that requires minimal effort and delivers maximum flavor. This recipe uses a hearty, well-marbled chuck roast, which becomes incredibly tender after slow cooking for hours in a savory mixture of Italian seasoning, garlic, onions, and tomatoes. The slow cooking process allows the roast to absorb all of these aromatic flavors, resulting in a melt-in-your-mouth experience with every bite. The rich, savory sauce that forms during the cooking process is perfect for spooning over mashed potatoes, pasta, or crusty bread. This dish is perfect for busy days, family gatherings, or a cozy Sunday dinner—simply set it and forget it, and let your slow cooker do all the work. The flavors deepen and intensify as it simmers, making leftovers just as delicious!

Ingredients:

• 3 to 4 pounds chuck roast (or any cut suitable for slow cooking)
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup beef broth (or red wine for a richer flavor)
• 1 (14.5-ounce) can diced tomatoes (with their juices)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar (optional, for depth)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides for about 3-4 minutes per side until it’s browned. This step is optional but adds great flavor to the roast.
2. Prepare the Slow Cooker: Transfer the seared roast to the slow cooker. In the same skillet, add the sliced onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for an additional minute until fragrant. Pour in the beef broth (or red wine) to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
3. Add the Tomatoes and Seasonings: Pour the broth and onions over the roast in the slow cooker. Add the diced tomatoes, tomato paste, oregano, basil, rosemary, and red pepper flakes (if using). Stir everything together, making sure the roast is covered with the sauce. Drizzle with balsamic vinegar for extra depth of flavor, if desired.
4. Slow Cook: Cover the slow cooker with the lid and cook on low for 7-8 hours or on high for 4-5 hours, until the roast is fork-tender and easily shreds apart.
5. Shred the Meat: Once the roast is tender, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, stirring it into the sauce. Let it sit for a few minutes to absorb the flavors.
6. Serve: Serve the Italian Pot Roast over mashed potatoes, pasta, or crusty bread. Spoon the rich tomato-based sauce over the top and garnish with fresh chopped parsley. You can also serve it with steamed vegetables or a side salad for a complete meal.