Easy Crock Pot Beef With Italian Seasonings Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/22/22
Pot Roast
Charles Islander / Getty Images
Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 4 to 6 servings
Yield: 1 roast
Nutrition Facts (per serving)
928 Calories
61g Fat
1g Carbs
88g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 928
% Daily Value*
Total Fat 61g 78%
Saturated Fat 23g 115%
Cholesterol 321mg 107%
Sodium 552mg 24%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 88g
Vitamin C 0mg 0%
Calcium 63mg 5%
Iron 8mg 42%
Potassium 758mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing says comfort food like pot roast on a chilly day. It's easy to make in a Dutch oven and even simpler in a crockpot. This recipe, which cooks the roast in beef broth and Italian salad dressing mix, makes a well-seasoned pot roast that is a nice change from the more classic taste. It's an excellent pot roast to shred for sandwiches.

Searing the roast not only enhances the flavor—it will improve the texture and color of the meat. If you're short on time, go ahead and skip the browning step.

What cuts of meat are best for pot roast? Pot roast is by definition cooked for a long time at a low heat, whichever method you use. And that means tougher cuts that you couldn't possibly eat if you cooked them for a short period of time. These cuts turn out succulent and flavorful after hours of slow cooking. They're very inexpensive and usually cover more than one meal, so they are great for families.

The cuts to look for are chuck roast, boneless chuck roast, chuck arm roast, chuck shoulder roast, chuck seven-bone roast, brisket or round roast.

Ingredients

  • 1 boneless chuck or round roast, or brisket (3 to 4 pounds)

  • Dash freshly ground black pepper

  • 2 tablespoons olive oil, or vegetable oil, or as needed

  • 1 (1-ounce) package au jus mix

  • 1 (1/2-ounce) package Good Seasons Italian salad dressing mix

  • 1 (10 1/2-ounce) can beef broth

  • 1/2 soup can water

Steps to Make It

  1. Gather the ingredients.

  2. Season beef on both sides with salt and pepper.

  3. Add olive or vegetable oil to a heavy skillet and brown roast well on both sides.

  4. Place pot roast in a slow cooker.

  5. Combine au jus mix, Italian salad dressing mix, beef broth and water and pour over roast.

  6. Cover and cook on low for 8 to 10 hours, or until beef is very tender.

  7. Serve pot roast with vegetables or shred it and serve it on split, toasted sandwich buns.

Serving Suggestions

Add whole onions, potatoes, carrots, and celery to the pot toward the end of cooking, and you have the traditional presentation and a full meal.

For this Italian-flavored pot roast, omit the vegetables and instead go full-on Italy and serve spaghetti tossed in olive oil and garlic as a side, along with a Caesar salad or Italian salad with greens, artichokes and vinaigrette dressing.

Or bake Idaho or Yukon Gold potatoes and serve with butter, sour cream and cheddar cheese, a tasty accompaniment to a beef roast. Other possible sides are seasoned wild rice; rice pilaf; or a blend of wild, red, brown and white rice; or bulgur pilaf. Serve steamed and seasoned green beans, broccoli, lima beans or asparagus with the rice or baked potato sides. Add French or sourdough bread for a hearty dinner. Dry red wine makes a classic pairing with a beef roast. Try a big red like malbec, zinfandel, cabernet sauvignon or a blend that features one of these varieties.