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Italian Pot Roast Recipe

Italian Pot Roast Recipe

“I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe.” You'll love how this tender pot roast seems to melt-in-your-mouth. Debbie Daly - Buckingham, IL
TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:8 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 can (28 ounces) diced tomatoes, drained
  • 3/4 cup chopped onion
  • 3/4 cup Burgundy wine or beef broth
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/2 cup cold water


  • 1. 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.
  • 2. 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 for 2 minutes or until thickened. Serve with meat. Yield: 8 servings.

Nutritional Facts

5 ounce-weight: 345 calories, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.

Reviews for Italian Pot Roast

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pajamaangel User ID: 1603339 218632
Reviewed Jan. 23, 2015

"I will make this dish again and again. I really enjoyed the flavors."

gregandlory User ID: 6527082 94367
Reviewed Sep. 24, 2014

"Wasn't as good as I had hoped. I would def add more garlic and spices"

ilka896 User ID: 6549264 101066
Reviewed May. 8, 2012

"It was ok"

bmbadgley User ID: 3904867 67059
Reviewed May. 1, 2012

"Not as expected. Disapointing bland flavor."

Jacynthe User ID: 1207081 147717
Reviewed Apr. 22, 2012

"This was great!! A keeper in our family!"

azzilu User ID: 2371381 162450
Reviewed Mar. 27, 2012

"very good flavor....too many tomatoes, maybe just use a 15 oz. can....good subtle flavor from oregano and basil...i minced 4 garlic cloves and used 1 beef bouillion cube for the broth...reduced the salt to 1 tsp....served with mashed potatoes...very tasty."

ABRFosterMom User ID: 2321265 101065
Reviewed Mar. 27, 2012

"This was done for me after 3.5 hours (my cooker runs hot, even on "low"). Very good. The gravy was really good on the meat and my mashed potatoes! Next time, I'll add quartered mushrooms to the tomato mixture or gravy b/c we're big on 'shrooms. But sure, I'd make this again...and I don't even like pot roast! I couldn't find the wine, so I used beef broth, and that was no problem. While this was cooking, the house smelled yummy."

nicebass User ID: 4061988 163493
Reviewed Mar. 22, 2012

"just made this roast today,my husband loved it.very good!"

WhitneyR User ID: 5277252 75188
Reviewed Mar. 12, 2012

"We didn't really think this recipe had enough flavor to eat by itself. However, the meat did cook up nice and tender so I just use this recipe when I need shredded beef for another dish. Works great!"

AnnieDrews User ID: 5489527 168367
Reviewed Feb. 4, 2012

"One more comment. There was a lot of gravy leftover. I think it would be delicious served over egg noodles."

AnnieDrews User ID: 5489527 75186
Reviewed Feb. 4, 2012

"We loved this!! I used 1/2 red wine and 1/2 beef broth. I also cut back on the salt and used only 1 tsp. Served it with mashed potatoes and the gravy was the best part!"

Martini In The Morning User ID: 5916133 117040
Reviewed Jul. 27, 2011

"This roast was perfect! Very simple, yet great flavors. I used a cheaper cut of meat, and was pleasantly surprised. Very good...will definitely make again! Thank you!"

parksville User ID: 1598935 163492
Reviewed May. 3, 2011

"Great recipe. We love garlic so used two minced cloves and will probably try more next time! Strained the veggies from the broth to make regular gravy for Shepherd's Pie w/ the leftovers and served the veggies on the side. Really, really tasty. Will definitely make again."

kleescraga User ID: 3865772 117039
Reviewed Dec. 4, 2010

"Made this yesterday but baked it in a covered cast iron Dutch oven for 2 hours. It was wonderful. Keeper recipe."

valanddansmith User ID: 988113 67058
Reviewed Dec. 17, 2009

"This was pretty good but a little too tomatoey for us. . . will scoop some of those out next time..."

celkins5 User ID: 4223639 75174
Reviewed Jul. 23, 2009

"OUTSTANDING recipe!!!!"

TSRatliff User ID: 2608177 162185
Reviewed May. 14, 2009

"Loved this recipe. Definitely serve it with mashed potatoes, there is plenty of yummy gravy/sauce that is made with this."

fiddle-dee User ID: 1467753 117038
Reviewed Apr. 18, 2009 Edited Apr. 19, 2009

"This is fantastic! The gravy is outstanding! This recipe is a keeper!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.