Simple Italian-Style Slow Cooker Pot Roast

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 03/11/20
Slow cooker pot roast with potatoes, Italian-style.
Diana Rattray
  • Total: 9 hrs 20 mins
  • Prep: 20 mins
  • Cook: 9 hrs
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
433 Calories
21g Fat
19g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 433
% Daily Value*
Total Fat 21g 26%
Saturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 154mg 7%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Protein 42g
Calcium 73mg 6%
*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.)

This slow cooker onion soup pot roast is updated with Italian seasonings, tomatoes, and potatoes, to provide a full, delicious meal made in one pot. And you don't have to be home to cook it. Just throw everything together in the slow cooker and press the start button!

If you avoid large roasts, consider leftovers. Use your leftover beef to make sandwiches, casseroles, and salads. Make a stroganoff, cottage pie or this leftover beef casserole.

Feel free to add some rutabaga or parsnips to the potatoes and carrots. Instead of chunks of potatoes, add small creamers or unpeeled baby potatoes.

Ingredients

  • 3 pounds beef chuck roast (trim any visible fat)
  • 1 (16-ounce) can stewed tomatoes (chopped)
  • 1 onion (medium, chopped)
  • 2 large carrots (peeled and chopped into 1-inch pieces)
  • 2 medium potatoes (peeled and cut into large chunks)
  • 1 package dry onion soup mix
  • 1 clove garlic, peeled and crushed
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 cup beef stock
  • Kosher salt (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Place the trimmed roast in the slow cooker crockery insert. Add the tomatoes and chopped onion and then arrange the carrots and potatoes around the beef.

  3. Sprinkle the onion soup mix, garlic, oregano, pepper, and bay leaf over the beef and vegetables. Pour the beef stock over all.

  4. Cover and cook the roast on low for about 8 to 9 hours, or cook it on high for 4 to 5 hours. Taste and add salt, as needed.

  5. Remove the bay leaf before serving. Serve the beef and vegetables hot, with crusty rolls and salad.

Tips

  • Make it easier on yourself and put all of the ingredients in the slow cooker crockery insert the night before. Cover the crockery insert and refrigerate it until the morning. Start the cooking cycle just before you leave for work.
  • To thicken the liquids and make gravy, remove the beef and vegetables to a platter and keep warm. If desired, put the liquids in a gravy separator to remove the fat. Pour the defatted liquids back into the slow cooker and turn it to the high setting. Combine 1 1/2 tablespoons of cornstarch with 3 tablespoons of tap water. Stir until smooth. Stir the cornstarch mixture into the simmering broth and continue to cook for 1 minute, or until thickened.