Thursday, September 2, 2010

Slow Cooker Italian Pot Roast

Chuck roast, slow cooked in beef stock, onion soup mix, onions, mushrooms, Rotel tomatoes, served over rice.

Slow Cooker Italian Pot Roast

On my last trip to the grocery store I found myself in the mood for beef apparently, because beef cuts were all that I picked up that trip. Guess after all the chicken and shrimp lately, my body was looking for some meat!

There's nothing at all original about this recipe really since just about everybody has probably made it at least a few times in their life, and I don't even know how it came to be called an "Italian" pot roast, but no matter, maybe it'll serve as a reminder about how easy it is to come home to a tasty roast after a long busy day tending to the rest of living.

I do like to use mild Rotel tomatoes in this recipe personally - y'all know how I love my Rotel! It provides just a bit of heat, but is not overwhelming though you can certainly substitute a can of regular diced tomatoes or tomato sauce instead if you prefer. I don't add any salt to start off, since there is plenty of salt present already between the beef broth and the onion soup mix. Here's how to make it.

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Recipe: Slow Cooker Italian Pot Roast

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 6 hour 30 min | Yield: About 4 to 6 servings

  • 1 tablespoon of canola or vegetable oil
  • 1 (approx. 3 pound) chuck roast
  • Freshly cracked black pepper
  • 1-1/2 cups of beef stock or broth, divided
  • 1 medium Vidalia or yellow onion, quartered and sliced
  • 1 can of mushrooms, drained or use fresh sliced
  • 1 can Rotel diced tomatoes, undrained
  • 1 package of dry onion soup mix
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • 1/2 small can of tomato paste
  • Hot cooked rice

Heat oil in a skillet over medium high. Sprinkle roast with the pepper and place seasoned side down into the hot skillet. Sprinkle top with pepper. Cook just until browned, turn and brown the other side.

Pour half of the broth on the bottom of the crockpot. Add the onions and the mushrooms and place the roast on top. To the remaining beef broth, add the Rotel tomatoes and onion soup mix; stir until mixed well. Pour over and around the roast. Cover and cook on high for 6 to 7 hours, or 8 to 10 hours on low, or until meat is tender.

Make a slurry of the cornstarch and water; blend with the tomato paste. Remove the roast from the crockpot and cover loosely with aluminum foil. Skim off any fat from the top, and stir in the tomato slurry. Cover the crockpot and heat over high about 30 minutes, or until mixture begins to boil and thicken.

Cut the roast into serving sized chunks and return to the gravy, turning to coat. Turn crockpot to low or warm, cover and let meat rest in gravy until it is warmed back through and you are ready to serve it.

Cook's Notes: To speed up the gravy process, Transfer the juices from the crockpot to a saucepan, defatting first if desired. Then add the tomato and cornstarch slurry and bring to a boil. Reduce heat and simmer until thickened, then return to the crockpot. Rotel is a brand of diced tomatoes containing green chilies. You may substitute a can of regular diced tomatoes or tomato sauce instead, if you prefer. Add a 1-pound package of baby carrots, or 3 or 4 carrots, scraped and cut into chunks.

Mexican Pot Roast: Omit mushrooms and dry onion gravy mix. Substitute 1 packet of taco seasoning mix or equivalent homemade and add 2 teaspoons cumin.


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Posted by on September 2, 2010
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  1. Another one of those yummy recipes that make me wish I lived next door and could casually drop by just before mealtime! lol

  2. Guess what Mary-I've never made this! I've seen it on blogs of course, but I don't know why I haven't made it cuz it looks so delicious. What sides do you usually serve with this yummy hunk of beef?

  3. Thanks Eva, you're so sweet! Would love to have ya for supper anytime!!

    Hey Lynda! It's one of those quick and easy crockpot roasts - hope you try it sometime. I usually serve either a salad or a green veggie of some kind and a starch like rice or potatoes (mashed, roasted). This time it was rice and steamed green beans from my garden. :)

  4. Oh my gosh, I HAVE to make this when the weather cools off. This is my husband's dream recipe, and I've never made it Italian-style. Bad me! I like things on the spicier side too, so this is perfect! PS your pictures really show the juiciness of the roast! Good job! Roz

  5. Love of my favorite meals, and ever so tender in the slow cooker...betcha it smelled just heavenly.....I'm waiting for our grocery store to have the beef buy one get one..then I stock up on beef..

  6. Wow, this pot roast looks elegant. It has me wondering if I still have one chuck roast left in the freezer. I haven't used RoTel in pot roast but damn it sounds like a great idea!

  7. I happen to have a pot roast on hand and will give this a try. Very close to what I already do but I hadn't thought of using the Rotel. What a super idea! As always, you have given us another recipe that will draw the family together as it is comfort food at its best. Thanks!

  8. I've never had this version, but it sounds all good to me!
    BTW...I picked up that cookbook at the library I always see in your sidebar...Screen Doors and Sweet Tea. I liked it so much I ordered it right away!

  9. Yummy! Since we are addicted to slow cooker pot roasts once the weather turns cool, I will save this one! There's nothing like walking through the door to that wonderful smell and a ready to go dinner!

  10. Not much better than a good old pot roast! I like to shred the leftover the next day and make a hot roast beef sandwich. Great addition of Rotel in the recipe, too!

  11. I have never made this! Never even heard of it lol. It looks amazzzzing, I am so going to have to make this sometime soon :D Thanks for the recipe!

  12. You have a wide variety of recipes. All sound so good, keep them coming.

  13. Can this recipe be done in a Dutch oven?

    1. Absolutely! For a chuck roast, you'll need to let it simmer on medium-low covered, for about 2-1/2 to 3 hours, or until tender, turning the roast at least once. You could increase the liquid but you shouldn't really need to. Hope that helps!

  14. Oh goshhh this was good! The sauce came together perfectly and the Rotel added just the right amount of spice. I made your sheet pan onion roasted potatoes again and your creamy butter beans as well.
    I had this all ready to go just in time for the Super Bowl kickoff. We are having a blast here and your meal just put it over the top!!
    P.S. We're saving your pecan pie I made for half time!!
    Thank you so much for such an amazing meal and great memories that are surely to follow!!

    1. You're so welcome Mellie & thank you for always taking the time to stop back by and share!!


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