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Italian Style Slow Cooker Pot Roast


Ah pot roast, one of those favorite one-pot meals that slow cooks during the night or day and be ready for your next meal.  We love this version because it sparks the flavors of Dana’s Italian senses and literally melts in your mouth. We recommend serving it on top of mashed cauliflower.

From our kitchen to yours, Bennett


3-4 pound grass fed chuck roast
2 tablespoons olive oil
2 28 ounce cans of crushed tomatoes
6 chopped garlic cloves
1 cup sun dried tomatoes
1 cup pitted kalamata olives
1 cup baby carrots
2 cups of water or broth
1 cup of dry red wine (optional)
2 28 ounce cans of crushed tomatoes
Italian spices (dried basil, thyme, oregano, and rosemary) to taste
Sea salt to taste
Fresh cracked black pepper to taste

Remove the pot roast from packaging and allow it to come to room temperature
In a large Dutch oven, heat the olive at medium-high heat
While the oil heats, liberally coat the chuck roast with sea salt and pepper after drying with a paper towel
Sear the pot roast on all sides and place in a slow cooker
Turn the slow cooker to low and set for 8 hours.  Your individual slow cooker may differ
Cover the pot roast with the remaining ingredients: tomatoes, carrots, garlic, olives, broth and wine
Let the slow cooker do the rest of the work and serve with mashed cauliflower

Serves 4

WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $15: Vietti Tre Vigne Barbera d’Alba, Piedmont, Italy
Moderate $20: Domenico Clerico Tre Vigne Barbera d’Alba, Piedmont, Italy
Splurge $45: Giacomo Conterno Cascina Francia Barbera d’Alba, Piedmont, Italy



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