Name: Hearty Italian Slow-Cooked Pot Roast Delight — Comfort in Every Bite
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Italian
Ingredients: 3 pounds beef chuck roast; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, peeled and cut into chunks; 2 stalks celery, chopped; 1 can (28 ounces) crushed tomatoes; 1 cup beef broth; 1/2 cup red wine (optional); 2 tablespoons tomato paste; 1 tablespoon balsamic vinegar; 2 teaspoons dried Italian seasoning; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes (optional); 2 bay leaves; 2 tablespoons fresh parsley, chopped (for garnish); Cooked pasta, mashed potatoes, or polenta, for serving

Description

This Hearty Italian Slow-Cooked Pot Roast is a comforting and flavorful dish featuring tender beef simmered in a rich tomato sauce with herbs, garlic, and vegetables. Perfect for cozy family dinners or special occasions, it’s a true Italian-inspired delight made effortlessly in a slow cooker.

Ingredients

3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into chunks
2 stalks celery, chopped
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
2 bay leaves
2 tablespoons fresh parsley, chopped (for garnish)
Cooked pasta, mashed potatoes, or polenta, for serving

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Instructions

Season the chuck roast with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side.
Transfer the roast to a slow cooker.
In the same skillet, sauté onions, garlic, carrots, and celery for 3–4 minutes until fragrant. Add tomato paste and stir for another minute.
Pour in crushed tomatoes, beef broth, red wine (if using), balsamic vinegar, and Italian seasoning. Stir to combine and pour over the roast in the slow cooker.
Add bay leaves, cover, and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and easily shreds with a fork.
Remove bay leaves and discard. Shred the beef into the sauce and stir well.
Serve hot over pasta, mashed potatoes, or creamy polenta. Garnish with chopped fresh parsley.

Notes

For a richer flavor, use red wine and let the sauce simmer uncovered for 10 minutes after cooking to thicken.
Leftovers taste even better the next day — store in the fridge for up to 4 days.
You can add mushrooms or olives for an extra Italian touch.
This recipe freezes beautifully for easy meal prep.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian