There are few meals as comforting and satisfying as a slow-cooked pot roast. It's the perfect dish for winter weekends, when the weather's chilly and you want something warm and filling to share with your loved ones. And for me, there's no better twist on the classic pot roast than this Italian version.
I first discovered this recipe a few years ago when looking for something new to make for a family dinner. I was tired of the usual carrots-and-potatoes iteration of pot roast, and wanted to mix things up. As soon as I saw the ingredients for this Italian version—easy seasoning packets and tomato juice —I knew I had to try it. The tomato gravy is what really pulls this dish together. And when I tasted the finished result, I was blown away. It's been a favorite in my family ever since.
Slow Cooker Italian Pot Roast Recipe:
Ingredients:
- 3-pound beef chuck roast
- 1 packet au jus mix (1 ounce or so)
- 1 packet Italian seasoning (1 ounce)
- 1.5 cups tomato juice
- Salt and black pepper, to taste
- 2 tablespoons garlic, minced
- 1 tablespoon onion flakes, minced
Instructions:
1. Season the beef chuck roast with salt and black pepper on all sides. Set it aside and put in slow cooker
2. Mix together all spices and make sure to cover meat. Pour in tomato juice. Make sure roast is covered.
3. Cover the slow cooker with the lid and cook on low heat for 8-10 hours, or on high heat for 4-6 hours. The meat should become tender and easily pull apart with a fork.
4. Once the cooking time is complete, carefully remove the pot roast from the slow cooker and transfer it to a serving dish or cutting board. Let it rest for a few minutes.
If desired, you can thicken the cooking juices to create a flavorful gravy. Strain the liquid from the slow cooker into a saucepan, and bring it to a simmer over medium heat. In a separate small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of cold water until dissolved. Slowly pour the cornstarch mixture into the simmering liquid, stirring continuously until the gravy thickens.
Slice or shred the pot roast, and serve it with the thickened gravy on top.
