Slow Cooker Italian Pot Roast
Slow Cooker Italian Pot Roast ~ This Italian pot roast served over polenta, mashed potatoes, or pasta is so good, it’s sure to become your family’s favorite!
Servings: 8
Ingredients
- 1 T. extra virgin olive oil
- 2 T. all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3 to 4 lbs. boneless chuck beef roast trim the fat
- 1 lg. yellow onion cut in half & sliced into half moons
- 3 lg. carrots cut into 1-inch pieces
- 2-3 lg. stalks celery cut into 1-inch pieces
- 3 cloves garlic minced
- 1/4 c. chopped Italian flat-leaf parsley plus more for garnish
- 1/2 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. dried thyme
- 1 bay leaf
- 1 (15 oz.) can no-salt-added tomato sauce
- 1 (12 oz.) jar roasted red peppers drained & chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Combine the flour, salt, and pepper in a shallow dish or pie plate. Cut the roast beef into 4 large pieces, coat in the flour mixture, and sear until brown on all sides, about 4 minutes per side. Place in the bottom of a 6-quart slow cooker.
- Add the veggies and spices over the seared beef. Slowly pour the tomato sauce and roasted red peppers overall.
- Cover and cook on HIGH for 5 hours, or on LOW for 10 hours, until meat is tender. Turn the slow cooker off and allow the pot roast to cool in the juices for 15 minutes.
- Lightly shred the meat or cut it into chunks and serve with the vegetables and sauce over polenta, mashed potatoes, or pasta. Garnish with more chopped parsley if desired.
- Refrigerate leftovers in an airtight container. Reheat on the stovetop over medium-low heat.
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