Top-Rated Italian Pot Roast Recipe
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Top-Rated Italian Pot Roast Recipe

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“I’m always collecting recipes from newspapers and magazines, and this one just sounded too good not to try!” You’ll love the slow cooker convenience and the blend of healthful ingredients and aromatic spices. Karen Burdell - Lafayette, Colorado
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 8 servings


  • 1 cinnamon stick (3 inches)
  • 6 whole peppercorns
  • 4 whole cloves
  • 3 whole allspice berries
  • 2 teaspoons olive oil
  • 1 boneless beef chuck roast (2 pounds)
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup dry sherry or reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 teaspoon salt
  • Hot cooked egg noodles and minced parsley, optional

Nutritional Facts

3 ounces cooked beef with 2/3 cup sauce (calculated without noodles): 251 calories, 12g fat (4g saturated fat), 74mg cholesterol, 271mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.


  1. Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
  2. In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.
  3. Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.
  4. Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired.
  5. Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary. Yield: 8 servings.
Originally published as Italian Pot Roast in Healthy Cooking October/November 2009, p57

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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bjsilve0 User ID: 172187 236818
Reviewed Nov. 6, 2015

"Not that great. Not worth the money for a bottle of sherry. I have several recipes that are better than this. One is "Saucy Italian Roast" done in a crock pot. Check it out. It is on this site."

darcien007 User ID: 5786236 145040
Reviewed Sep. 3, 2011

"I loved the flavor of this dish. I used a tip from another reviewer and put my spices in a coffee filter tied with dental floss. I used Marsala wine for the sherry and used whole grain pasta. Everyone loved it!"

lindawenger User ID: 4072014 145038
Reviewed Oct. 12, 2010

"My husband actually said he liked this pot roast 4 times during dinner last night!

I didn't have any cheese cloth for the spice packet, so I used a coffee filter tied with dental floss. I was also out of plain crushed tomatoes, so I substituted cans of tomatoes containing green chilies. It added just a little extra kick, which my family likes.
I served it over egg noodles and think it might be good over rice too. We had Taste of Home's Taste-of-Fall-Salad with the meal, and everyone was wondering if we were celebrating a special occasion they had forgotten about."

psbruni User ID: 1109374 183310
Reviewed Nov. 20, 2009

"Wonderful depth of flavor with little effort. I used a 3 pound chuck tender roast and cooked it on low in the crock pot for 7 hours. It was even better the day after."

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