Slow Cooker Italian Style Pot Roast Recipes

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

ITALIAN POT ROAST

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

SLOW-COOKER ITALIAN POT ROAST

Steps:

• In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

SLOW-COOKER ZESTY ITALIAN POT ROAST

Steps:

• Heat dressing in large deep skillet on medium-high heat. Add roast; cook 5 min. on each side or until evenly browned on both sides.
• Place browned roast in slow cooker sprayed with cooking spray; top with carrots, onions and bay leaves.
• Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours).
• Remove and discard bay leaves. Transfer roast to platter; top with vegetables and sauce.

ZESTY SLOW-COOKER ITALIAN POT ROAST

Steps:

• Place potatoes, carrots, and celery in bottom of slow cooker.
• Season roast with pepper and place on top.
• Mix soup, water, oregano, and thyme.
• Pour over roast and vegetables.
• Cover and cook on low 8-10 hours.

ZESTY SLOW COOKER ITALIAN POT ROAST

Steps:

• Place potatoes, carrots, and celery in bottom of slow cooker.
• Season roast with pepper and place on top.
• Mix soup and water.
• Pour over roast and vegetables.
• Cover and cook on low 8-10 hours.
• •For a thicker gravy: Combine 1/4 cup flour and 1/2 cup water until smooth. Remove beef and vegetables and keep warm. Stir into cooking juices. Bring to a boil for 2 minutes or until thickened.