Directions:
1. Season the chuck roast generously with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side.
3. Transfer the seared roast to the slow cooker.
4. In the same skillet, sauté onion, garlic, celery, and carrots for 4–5 minutes until slightly softened.
5. Add the sautéed vegetables to the slow cooker.
6. In a bowl, whisk together beef broth, crushed tomatoes, tomato paste, basil, oregano, and red pepper flakes. Pour over the roast and vegetables.
7. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the roast is fork-tender.
8. Remove the roast and shred with two forks. Stir back into the sauce or serve sliced with vegetables and broth.
9. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 420 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Serve over mashed potatoes, polenta, or buttered noodles.
– Add mushrooms or red bell peppers for extra depth.
– Store leftovers in an airtight container – even better the next day.
– Freeze in portions for easy future meals.
Conclusion:
Italian pot roast slow cooker style is a hearty, home-cooked meal that delivers deep, savory flavor with minimal effort. It’s the ultimate comfort food that’s always welcome at the dinner table.
