Back to Italian Pot Roast

Print Options


Card Sizes

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 ounces cooked beef with 3/4 cup gravy equals 345 calories, 16 g fat (6 g saturated fat), 111 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.

Reviews for Italian Pot Roast

Sort By :
Reviewed Jan. 23, 2015

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

Reviewed Sep. 24, 2014

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

Reviewed May. 8, 2012

"It was ok"

Reviewed May. 1, 2012

"Not as expected. Disapointing bland flavor."

Reviewed Apr. 22, 2012

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

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."

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."

Reviewed Mar. 22, 2012

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

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!"

Reviewed Feb. 4, 2012

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

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!"

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!"

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."

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."

Reviewed Dec. 17, 2009

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

Reviewed Jul. 23, 2009

"OUTSTANDING recipe!!!!"

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."

Reviewed Apr. 18, 2009 Edited Apr. 19, 2009

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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