Cozy Slow Cooker Italian Pot Roast

Cozy slow cooker Italian pot roast with fall-apart tender beef in a rich tomato and beef broth sauce, boosted with Italian herbs, parmesan rind, and a splash of balsamic for big flavor with minimal effort.

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 553.74kcal

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

Video

Notes

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.