Slow cooker Italian pot roast is cooked low and slow and simmered down into a rich, comforting sauce with tender beef. It is a comfort throw-together meal that feels like you spent hours in the kitchen, even though the slow cooker does all the work. The beef becomes fall-apart tender, the Italian seasoning gives the sauce a deep savory flavor, and the whole dish makes your house smell amazing while it cooks. It is the perfect weeknight dinner when you want something hearty and homemade without the effort.
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Slow Cooker Italian Pot Roast Recipe
Pot roast is one of my favorite cold-weather meals because it is so comforting, rich, and filling. I already have a Dutch oven braised pot roast on my site, but I wanted an easier version that I could throw together in the morning and have fully ready by dinner. If you love slow-cooked, saucy beef, you'll also love my Short Rib Ragu for the same cozy, rich flavor but in pasta form.
The slow cooker makes the beef incredibly tender and creates a deep, flavorful sauce from tomato paste, aromatics, beef broth, and plenty of seasoning. I even add a parmesan rind while it cooks, which melts down just enough to add a subtle umami flavor and balsamic vinegar that makes the whole dish taste even richer.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Swap the wine with beef broth plus a splash of balsamic vinegar if you prefer to cook without alcohol.
- Use a different cut of beef, like brisket or bottom round, if chuck roast isn't available.
- Use regular crushed tomatoes or fire-roasted tomatoes in place of San Marzano for a smokier flavor.
- Replace the Parmesan rind with a spoonful of nutritional yeast or simply leave it out for a dairy-free version.
- Try different herbs like rosemary or fresh basil if you don't have Italian seasoning or thyme.
- Add extra vegetables such as mushrooms, carrots, or roasted red peppers to bulk up the sauce.
- Make it spicy with a pinch of red pepper flakes.
Instructions
Step 1
Pat the roast dry, then season it generously with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned, then remove it from the pan.
Step 2
In the same skillet, add the onion and cook for 3-4 minutes to soften. Stir in the garlic, tomato paste, and Italian seasoning, cooking for about a minute until fragrant.
Step 3
Then deglaze the pan with the wine, scraping up any browned bits. Add the thyme, broth, crushed tomatoes, bay leaves, balsamic vinegar, Parmesan rind, and a pinch of salt and pepper to the slow cooker.
Step 4
Nestle the seared roast into the mixture and pour the onion mixture over the top.
Step 5
Cover and cook on low for 8-10 hours (or high for 5-6 hours) until the meat is fork-tender and easily pulls apart.
Step 6
Transfer the roast to a board and shred it to your preferred texture, discarding the bay leaves. Taste the sauce and adjust the seasoning as needed. Serve the shredded pot roast over polenta, risotto, or mashed potatoes, and finish with fresh parsley and Parmesan.
Sarah's Top Tips
- Sear the roast deeply. Take the time to brown all sides until a rich crust forms. This adds layers of caramelized flavor and prevents the tomato sauce from tasting flat.
- Choose the right wine. A dry Italian red like Chianti or Sangiovese brings acidity and depth. Sweeter wines can muddy the sauce, so stick with dry varieties.
- Cook low and slow. Chuck roast becomes melt-in-your-mouth tender after long, gentle cooking. High heat can make the meat stringy instead of shreddable.
- If the roast feels tough, it just needs more time. Chuck roast softens after 8+ hours, so don't stop early.
- If the sauce is too thin, transfer the cooking liquid to a saucepan and simmer for 5-10 minutes until thickened.
- If the sauce tastes too acidic, balance it with a small pinch of sugar or a splash of cream.
- Use a spoon to remove excess fat before shredding the beef, so the final dish tastes richer, not greasy.
Serving Suggestions
I love serving this slow cooker Italian pot roast piled high over something creamy, especially soft polenta or a bowl of risotto. On busy nights, I keep it simple with mashed potatoes or buttered pasta, and it always hits the spot. Leftovers are just as good the next day. However you serve it, this is one of those cozy, comforting meals that fills the whole kitchen with the best smell and feels special without any extra effort.
Storage & Reheating
Fridge: Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors get even better as it sits, so it's a great make-ahead meal.
Freezer: For longer storage, freeze the shredded pot roast and sauce for up to three months and thaw it overnight in the fridge.
Reheating: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if the sauce thickens. It reheats beautifully, which makes it perfect for easy lunches or quick weeknight dinners.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Cozy Slow Cooker Italian Pot Roast
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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 pounds boneless chuck roast
- 1 large yellow onion, thinly sliced
- 4-6 cloves garlic, minced (depending on preference)
- 4 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 2 sprigs fresh thyme
- 1 cup dry Italian red wine
- 1 cup beef broth
- 1 28 oz can crushed San Marzano tomatoes
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- Parmesan rind
- Salt & pepper to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Pat the roast dry and season all over with Kosher salt and pepper. Heat olive oil in a large skillet or pot over medium-high heat. Sear 3-4 minutes per side until browned and remove.2 tablespoons olive oil, 1 teaspoon kosher salt, 3 pounds boneless chuck roast, 1 teaspoon black pepper
- In the same pan, add the onion and cook 3-4 minutes to soften. Stir in garlic, tomato paste, and Italian seasoning. Cook 1 minute until fragrant. Deglaze with wine, scraping up browned bits.1 large yellow onion, 4-6 cloves garlic, 4 tablespoons tomato paste, 1 teaspoon dried Italian seasoning, 1 cup dry Italian red wine
- Add thyme, broth, crushed tomatoes, bay leaves, balsamic vinegar, parmesan rind, salt & pepper to the slow cooker. Nestle the roast and pour the onion mixture over the top.2 sprigs fresh thyme, 1 cup beef broth, 1 28 oz can crushed San Marzano tomatoes, 2 bay leaves, 2 tablespoons balsamic vinegar, Parmesan rind, Salt & pepper to taste
- Cover and cook on low for 8-10 hours (or high for 5-6 hours), until the meat is fork-tender and easily shreds.
- Transfer roast to a board or plate and shred to your preferred texture. Discard bay leaves. Taste and adjust salt, if needed.
- Spoon over polenta, risotto, or mashed potatoes. Top with parsley and Parmesan.Fresh parsley, Freshly grated Parmesan cheese
Sarah's Tips
- Sear the roast on all sides before adding it to the slow cooker for deeper flavor.
- Don't add extra liquid. The recipe has enough-too much can make the sauce watery.
- Cook on low until fork-tender. If the beef is still tough, it just needs more time.
- To thicken the sauce: Simmer the cooking liquid on the stove for 5-10 minutes.
- To balance the sauce: Add a tiny pinch of sugar if it's too acidic, or skim off excess fat if it tastes oily.
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