Italian pot roast with Mister Man's mashed potatoes

Crock Pot Italian Pot Roast Recipe

January 22, 2013 by Michelle

Enjoy this article? Please share it!

I love comfort food, and this Italian pot roast is perfect for my family.

It’s currently -2.8 degrees. Fahrenheit, lest you think I’m making a mountain out of a molehill.  It’s time to hunker down, and for me that means with not just physically staying indoors as much as possible but also with my food.

I want warm, comforting food right now.  And if it comes from a crock pot so I have even less work to do, so much the better.

All of this describes perfectly the Italian Pot Roast I’ve made a few times recently.  It’s easy and tasty and warm and comforting – and the wee ones love it, too.

I love that I can start it up in the crock pot in the morning when I’m making the wee ones’ breakfasts and lunches and then not worry about doing anything more for cooking the rest of the day.  Pretty much.

Plated Italian Pot Roast with mashed potatoes

How to make Italian Pot Roast

Salt and pepper your roast on all sides.  Add it to the crock pot, fat side down (don’t trim off all the fat, as you’ll want it to help tenderize the meat as it cooks).

Slice your onion into rounds, and add that surrounding your beef.  Mince the garlic cloves and add them, as well as the parsley and the can of diced tomatoes, including the juice from it.

Toss in the bay leaves, and add the 1/4 cup of liquid (water or stock).  Cover and cook on low for 8-10 hours.

Ingredients assembled for Italian pot roast

After 8-10 hours – or longer is fine, too – everything will have cooked down beautifully.  You’ll notice how much juice has been released, which allows the roast to braise and become tender.

Save the juice, as you’ll use it to make gravy for the pot roast.

Italian pot roast once crock pot has finished cooking

You’ll want to make a quick gravy, then remove the pot roast and veggies to a plate to serve.

To make the gravy, scoop out about three cups of the cooking liquid.  Add it to a saucepan and turn up the heat to medium or medium high.  Add a little less than a quarter cup of flour while whisking.

Keep whisking off and on until it has thickened to your desired texture, about five minutes for me.  Add salt and pepper to taste, and voila!

Cooking gravy with a whisk to prevent lumps

Plate your meal immediately, and enjoy.  I like to try to slice the meat against the grain.

The wee ones sometimes like it when I simply pull it apart because it has become so tender, but serve it the way you like with the vegetables and gravy.  Mister Man made mashed potatoes to go with our meal (yes, by himself – peeling and all) that were a delicious accompaniment.

Italian pot roast with Mister Man's mashed potatoes

What do you serve with your Italian Pot Roast?

Italian Pot Roast

Italian Pot Roast

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 8 hours
Gravy Time: 10 minutes
Total Time: 8 hours 25 minutes

Pot roast is comfort food at its best. This Italian version is simple and comes out of your crock pot perfectly tender and bursting with flavor.

Ingredients

  • 1 2-3 pound beef roast
  • 1 medium onion
  • 3 cloves garlic
  • 1 can diced tomatoes
  • 1/4 c beef stock
  • 1 T dried parsley
  • 2 bay leaves
  • 1/4 c flour
  • salt and pepper, to taste

Instructions

  1. Salt and pepper roast on all sides and add to crock pot, fat side down.
  2. Slice onion into rounds, and to pot with minced garlic cloves, parsley, bay leaves, and the can of diced tomatoes, including its liquid. Add beef stock last.
  3. Cover and cook on low for 8-10 hours.
  4. Remove cooked pot roast and veggies to a plate to serve.
  5. Scoop out three cups of cooking liquid and place in a saucepan. Turn heat to medium or medium high. Add a little less than a quarter cup of flour while whisking.
  6. Keep whisking off and on until thickened to your desired texture, about five minutes. Add salt and pepper to taste.
  7. Slice meat against the grain and serve immediately.

Notes

If you don't have beef stock, you can use water or chicken stock in its place, but beef is best for this recipe. You can also sub in a little red wine for a deeper flavor, if you like.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 369 Total Fat: 22g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 136mg Sodium: 137mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 35g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

Enjoy this article? Please share it!

TAGGED WITH:

    Comments

  • Tara R.


    I get the best meal ideas over here. This one I’m going to try this week.

  • Sandra


    Definitely the perfect weather for pot roast. I will have to make this one. Your pictures alone done me in! 🙂

  • Chelsea @ Someday I'll Learn


    Mmm, I love hearty meals like this. Thanks for joining in at Teach Me Tuesday!

Leave a Comment

Your email is never shared.
Required fields are marked *