Slow Cooker Italian Pot Roast

Prep Time: 20 minutes
Cook Time: 8–10 hours (Low) or 5–6 hours (High)
Total Time: 8 hours 20 minutes to 10 hours 20 minutes
Servings: 6–8

Ingredients

For the Pot Roast

• 3–4 pounds (1.4–1.8 kg) beef chuck roast
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes (optional)

Vegetables

• 1 large yellow onion, sliced
• 4 carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 8 ounces baby bella mushrooms, halved
• 6 garlic cloves, smashed

Cooking Liquid

• 1 cup low-sodium beef broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• ¼ cup dry red wine (optional; substitute additional beef broth)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 2 bay leaves

To Finish

• 2 tablespoons chopped fresh parsley
• ¼ cup grated Parmesan cheese (optional)
• Fresh basil leaves (optional)

Instructions

Step 1: Season and Sear the Beef

1. Pat the chuck roast dry with paper towels.
2. Season all sides with the salt, pepper, garlic powder, onion powder, oregano, basil, thyme, and red pepper flakes.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Sear the roast for 3–4 minutes per side, until deeply browned.
5. Transfer the roast to the slow cooker.

Step 2: Prepare the Slow Cooker

1. Add the onion, carrots, celery, mushrooms, and smashed garlic around the roast.
2. In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, red wine (if using), Worcestershire sauce, and Italian seasoning.
3. Pour the mixture over the roast.
4. Add the bay leaves.

Step 3: Slow Cook

• Low: Cook for 8–10 hours
• High: Cook for 5–6 hours

The roast is ready when it is fork-tender and easily shreds.

Step 4: Finish the Sauce

1. Remove the bay leaves and discard them.
2. Transfer the roast to a serving platter and loosely cover with foil.
3. Skim excess fat from the cooking liquid if desired.
4. For a thicker sauce:
   • Mix 2 tablespoons cornstarch with 2 tablespoons cold water.
   • Stir into the cooking liquid.
   • Cover and cook on High for 10–15 minutes, or simmer the liquid in a saucepan until thickened.

Step 5: Serve

1. Slice or shred the roast.
2. Spoon the vegetables and sauce over the meat.
3. Sprinkle with chopped parsley, grated Parmesan, and fresh basil if desired.