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Best Slow Cooker Italian Pot Roast

    Slow Cooker Italian Pot Roast comes together in minutes and will permeate your house with the aromas of rosemary, garlic and red wine while it cooks.

    Slow Cooker Italian Pot Roast - The Lemon Bowl

    March is going to be a busy travel month and, in fact, I have three business trips in the first two weeks alone. Fortunately, my boys get to join me on one and my youngest sister will be with me on another so I am looking forward to many exciting adventures.

    Whenever I leave town, I like to stock the fridge with plenty of ready-to-eat meals that my husband or babysitter can quickly reheat. One of the not-so-secret reasons Rich doesn’t mind me leaving is because it gives him the opportunity to eat his favorite foods (read: pizza and burgers.)

    Slow Cooker Italian Beef Roast - The Lemon Bowl

    To break up the fast food rotation, Slow Cooker Italian Pot Roast is one of my favorite meals to prepare for them. Seasoned with fresh rosemary, lots of garlic and dry red wine, this pot roast is always a huge hit and usually lasts at least a couple days.

    Seared Beef Roast - The Lemon Bowl

    To lock in the juices, I quickly sear the roast with my Crock-Pot that has a super convenient stove-top-safe insert. The flavor of the finished dish intensifies over time which is one reason I love making when I travel. Serve with whipped sweet potatoes, garlic roasted yukon golds or a loaf of crusty Italian bread.

    Your fork is waiting.

    Slow Cooker Italian Pot Roast - The Lemon Bowl

    Slow Cooker Italian Pot Roast

    4.30 stars average
    Slow Cooker Italian Pot Roast comes together in minutes and will permeate your house with the aromas of rosemary, garlic and red wine while it cooks.
    PREP: 20 mins
    COOK: 8 hrs
    TOTAL: 8 hrs 20 mins
    Servings: 8 servings



    • 1 three pound beef roast (chuck will produce the most tender result)
    • 5 teaspoons kosher salt (divided)
    • 1 teaspoon pepper
    • 1 tablespoon extra virgin olive oil
    • 4 cloves garlic (peeled left whole)
    • 2 sprigs fresh rosemary
    • 4 celery stalks (quartered)
    • 2 carrots (peeled and quartered)
    • 32 ounce can whole peeled tomatoes
    • 2 cups beef broth
    • 1 cup dry red wine (or additional beef broth)
    • fresh parsley (to serve)


    • Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.
    • Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.
    • Heat a Dutch oven or large pan over high heat (or insert of Slow Cooker with Stove Top Browning) then add olive oil.
    • Sear beef roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker if you didn’t use the stove-top-safe slow cooker insert.
    • Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.
    • Heat on Low for 8 Hours.
    • To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork is slice against the grain. Serve with vegetables on the side and fresh parsley.


    Calories: 366kcalCarbohydrates: 7.8gProtein: 46.6gFat: 13.4gSaturated Fat: 3.9gPolyunsaturated Fat: 9.5gTrans Fat: 0gCholesterol: 121mgSodium: 1511mgFiber: 1.7gSugar: 3.5g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I made this for dinner when my in-laws came over. I puréed some of the veg and stock and then added a cornstarch slurry after adding back to the pot to create a more gravy-like sauce. Served over Parmesan polenta. Everyone raved. My Italian MIL, an avid cook, later told me she has “dreamt of that dinner.” We couldn’t believe it was a crock-pot meal. This is my go-to and my husband’s standard for all other pot roasts. Thank you!!

    2. My husband is on a sodium restricted diet. Does you have any suggestions for replacing the salt but not losing flavor?
      Thanks in advance

    3. I made this for Sunday supper for my family and it was a hit. When I took the meat out, I used the immersion blender to puree the vegetables and added a little cornstarch slurry. Turned the slow cooker onto high for about 10 minutes and we had a lovely sauce to serve with the mashed potatoes. Thanks!

    4. Baseball season officially started. So with Paul playing in his adult league, Trevor playing in Single A….AND Paul coaching little league. My life ceases to exist for the next several months. Bring on the crock pot recipes. LOVE this one!

    5. I hardly make pot roast, I did not grow up with it so I’m just not used to cooking it. Slow cooker seems the way to go! Larry and his parents would really love this. Looks delish!

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