This Crock Pot Italian Pot Roast is a fantastic all day slow cooker recipe. It is simple to throw together in the morning and results in a tender fall apart roast with an incredible flavor!
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Cris here. Once we tried this Crock Pot Italian Pot Roast from Gooseberry Patch’s Busy-Day Slow Cooking we fell head over heels in love with it and have made it several times! We even turned it into a chicken recipe too! (See our Crock Pot Easy Italian Chicken). Mikey LOVES this recipe… truth be told he has even said it is a contender to knock out his ALL TIME FAVORITE RECIPE. So, naturally, he made a video about it.
How to Make Italian Pot Roast in a Slow Cooker
Ingredients for Crock Pot Italian Pot Roast
1/2 lb sliced baby portabella mushrooms
1 onion halved and sliced
3-5 lb beef chuck roast trimmed
1.5 oz pkg garlic and herb sauce mix you can substitute pesto mix OR Italian dressing mix
1/2 teaspoon red pepper flakes
2 cans (14.5oz) Italian-style diced tomatoes drained (or undrained for more gravy)
8 oz can tomato sauce
2 tablespoons cornstarch
2 tablespoons cold water
Crock Pot Italian Pot Roast Notes
- This recipe is an altered version of the Crock Pot Italian Pot Roast from Gooseberry Patch’s Busy-Day Slow Cooking.
- Roasts get tender with time. If your roast isn’t as tender as you would like, cook it a little longer. Our 5 lb roast was fall apart tender after 8-9 hours.
- We have used just about all of our 6 qt slow cookers to make this at one time or another, but Mikey made this in our One Hand Cook and Carry Crock Pot because he wanted to take it in to work for his co-workers.
- If you don’t like mushrooms, you can leave them out.
- We LOVE baby bellas in this recipe, but white buttons will work too. Canned mushrooms (drained) could also work in a pinch.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Readers Love This Recipe
“Another winner from Recipes That Crock! The roast was very tender and tasty. The (crushed)red pepper gave it just the right amount of heat. And there’s an abundance of gravy. 😋 I served it over mashed potatoes with garlic knot rolls. Delicious! I will crock this again!”
– Marilyn W.
“So different, but so good. My family loved it each of them had at least 3 plates of it. I am very happy on how it turned out. :)”
– Mia
“SO yummy and flavorful! A must try!”
-Savannah
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Crock Pot Italian Pot Roast
Ingredients
- 1/2 lb sliced baby portabella mushrooms
- 1 onion halved and sliced
- 4 lb beef chuck roast trimmed
- 1.5 oz pkg garlic and herb sauce mix you can substitute pesto mix OR italian dressing mix
- 1/2 teaspoon red pepper flakes
- 29 oz Italian-style diced tomatoes (2 – 14.5 oz cans) drained (or undrained for more gravy)
- 8 oz can tomato sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Put your mushrooms and onion in your crock pot
- Place your roast in your crock pot
- Sprinkle your sauce mix and red pepper flakes evenly across your roast.
- Pour tomatoes and sauce over top.
- Cover and cook on low for 8-10 hours, it is done when your roast is cooked through and very tender
- Take your roast out, cut into large chunks and keep warm
- Skim the fat from the cooking liquid in your crock pot and discard the fat
- In a coffee cup, mix together your water and cornstarch until smooth
- Pour into the juices in your crock pot and stir until combined well
- Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
- Add your roast chunks back into your crock pot
- Cover and cook an additional few minutes until everything is heated through
Video
Notes
- This recipe is an altered version of the Crock Pot Italian Pot Roast from Gooseberry Patch’s Busy-Day Slow Cooking.
- Roasts get tender with time. If your roast isn’t as tender as you would like, cook it a little longer. Our 5 lb roast was fall apart tender after 8-9 hours.
- We have used just about all of our 6 qt slow cookers to make this at one time or another, but Mikey made this in our One Hand Cook and Carry Crock Pot because he wanted to take it in to work for his co-workers.
- If you don’t like mushrooms, you can leave them out.
- We LOVE baby bellas in this recipe, but white buttons will work too. Canned mushrooms (drained) could also work in a pinch.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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This sounds amazing!! Can I use a rump roast rather than a chuck roast? I don’t like fat so prefer a rump. Also, what is garlic and herb mix? Is it like dry packet gravy? Looking forward to making it this weekend! Thank you for such yummy recipes.
Hi Laura-
You can try rump roast. It may take a bit longer to tender up. I would also make sure to cook on low. The garlic and herb mix is like a dry gravy packet but we substitute pesto mix or italian dressing mix for it all the time. Enjoy!
Hi Judy!
I typically serve it with mashed potatoes or over pasta.
Enjoy!
Cris
What do you serve this with? Is it like the italian beef with the peppers you serve on a sandwich or mash potatoes or rice or noodles. What would you suggest?