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.
Servings 8 servings
Calories 366kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 366kcal | Carbohydrates: 7.8g | Protein: 46.6g | Fat: 13.4g | Saturated Fat: 3.9g | Polyunsaturated Fat: 9.5g | Trans Fat: 0g | Cholesterol: 121mg | Sodium: 1511mg | Fiber: 1.7g | Sugar: 3.5g