Crockpotitalianpotroast Recipes

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BEST EVER SLOW COOKER ITALIAN BEEF ROAST



Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
  • Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

ITALIAN POT ROAST



Italian Pot Roast image

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h15m

Number Of Ingredients 8

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Steps:

  • With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
  • In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
  • Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Nutrition Facts : Calories 404 g, Fat 21 g, Fiber 3 g, Protein 35 g

CROCK POT ITALIAN POT ROAST



Crock Pot Italian Pot Roast image

This Crock Pot Italian Pot Roast is a fantastic all day slow cooker recipe. It is simple to throw together in the morning and results in a tender fall apart roast with an incredible flavor!

Provided by Cris

Categories     Main

Time 8h5m

Number Of Ingredients 9

1/2 lb sliced baby portabella mushrooms
1 onion (halved and sliced)
4 lb beef chuck roast (trimmed)
1.5 oz pkg garlic and herb sauce mix (you can substitute pesto mix OR italian dressing mix)
1/2 teaspoon red pepper flakes
29 oz Italian-style diced tomatoes ((2 - 14.5 oz cans) drained (or undrained for more gravy))
8 oz can tomato sauce
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Put your mushrooms and onion in your crock pot
  • Place your roast in your crock pot
  • Sprinkle your sauce mix and red pepper flakes evenly across your roast.
  • Pour tomatoes and sauce over top.
  • Cover and cook on low for 8-10 hours, it is done when your roast is cooked through and very tender
  • Take your roast out, cut into large chunks and keep warm
  • Skim the fat from the cooking liquid in your crock pot and discard the fat
  • In a coffee cup, mix together your water and cornstarch until smooth
  • Pour into the juices in your crock pot and stir until combined well
  • Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
  • Add your roast chunks back into your crock pot
  • Cover and cook an additional few minutes until everything is heated through

THE BEST CROCK POT ROAST RECIPE



The Best Crock pot Roast Recipe image

The Best Crock pot Roast Recipe that you can make without seasoning packets. Try this easy slow cooker pot roast with veggies that taste amazing!

Provided by Carrie Barnard

Categories     Main Course

Time 8h10m

Number Of Ingredients 11

2 to 3 lbs roast
1.5 lbs any potatoes of your choice (cut into chunks (I used small baby yellow potatoes so there was not cutting))
4 carrots peeled and cut into chunks
1/2 onion cut into chunks
4 cups beef stock or broth (one carton)
1 teaspoon minced Garlic
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup water (for the gravy)
2 tablespoons cornstarch

Steps:

  • First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
  • Add your roast to the crock pot and then place the vegetables around the roast.
  • Add all your seasonings.
  • Next add in the beef stock.
  • Cover and cook on low for 8 hours or on high for 5 hours.
  • Shred the beef.
  • Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
  • Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
  • Whisk in the water and cornstarch mixture in with the beef juice.
  • Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
  • Drizzle the gravy over the roast, potatoes, and carrots and enjoy!

Nutrition Facts : ServingSize 10 ounces, Calories 468 kcal, Carbohydrate 23 g, Protein 58 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 147 mg, Sodium 618 mg, Fiber 4 g, Sugar 3 g

ITALIAN STYLE POT ROAST



Italian Style Pot Roast image

If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles.

Provided by Rhoda McIntosh

Categories     World Cuisine Recipes     European     Italian

Time 2h50m

Yield 8

Number Of Ingredients 14

3 ½ pounds boneless chuck roast
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 ½ cups pizza sauce
½ cup grated Parmesan cheese
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
½ teaspoon ground black pepper
½ pound fresh mushrooms, sliced
3 tablespoons cornstarch
3 tablespoons water
1 (12 ounce) package egg noodles

Steps:

  • Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  • In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
  • Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
  • Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
  • Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

Nutrition Facts : Calories 742.3 calories, Carbohydrate 42.5 g, Cholesterol 181.7 mg, Fat 42.9 g, Fiber 3.1 g, Protein 44.8 g, SaturatedFat 16.4 g, Sodium 1208 mg, Sugar 4.9 g

ITALIAN POT ROAST FOR THE CROCK POT



Italian Pot Roast for the Crock Pot image

This is one of our favorite pot roast recipes! I serve it over egg noodles. I found this recipe in Southern Living February 2005 issue.

Provided by my3beachbabes

Categories     Roast Beef

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces fresh sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2-3 lb) boneless beef chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1 ounce) envelope dry onion soup mix
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons water
cooked egg noodles

Steps:

  • Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
  • Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
  • Remove the roast from the slow cooker and cut into large chunks; keep warm.
  • Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
  • Serve over hot cooked egg noodles.

CROCKPOT ROAST



Crockpot Roast image

Nothing beats a hearty and flavorful Crockpot Roast and that is just what you'll get with this recipe! Fall-apart succulent beef with perfectly tender (and never mushy!) veggies. Thicken the leftover sauce in the slow cooker into an irresistible gravy to drizzle over everything.

Provided by Donna and Chad Elick from the Slow Roasted Italian, republished with permission from "The Simple Kit

Categories     Dinner

Time 10h30m

Number Of Ingredients 14

3 pounds boneless beef chuck roast, (cut into chunks)
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
4 tablespoons extra virgin olive oil, (divided)
1 medium yellow onion, (sliced)
6 cloves garlic, (minced)
2 tablespoons Tuscan-style seasoning blend ((Note 1))
1 tablespoon Worcestershire sauce
1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock
3 cup (645g) low-sodium beef stock
2 cups (315g) baby carrots
2 pounds (920g) baby red potatoes, (cut in half or quarters if large (~6 cups))
2 tablespoons (17g) cornstarch
1/4 cup (50g) water

Steps:

  • PREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.
  • BROWN: Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; you can sear the meat in batches. (Don't skip this step. We are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
  • DEGLAZE PAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker.
  • COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
  • GRAVY: Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
  • SERVE: Serve the pot roast and veggies with the gravy on the side.

Nutrition Facts : Calories 588 kcal, ServingSize 1 serving

CROCK POT ITALIAN POT ROAST



Crock Pot Italian Pot Roast image

Make and share this Crock Pot Italian Pot Roast recipe from Food.com.

Provided by Mirj2338

Categories     Roast Beef

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 4

4 lbs boneless beef chuck roast
1 (1 1/2 ounce) package spaghetti sauce mix
salt and pepper
2 tomatoes, chopped

Steps:

  • Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
  • Place in crock-pot.
  • Top with chopped tomatoes.
  • Cover and cook on low for 7 to 9 hours or until meat is tender.
  • Slice and serve on hot spaghetti; spoon sauce over the whole dish.

Nutrition Facts : Calories 798.4, Fat 59.3, SaturatedFat 24, Cholesterol 208.7, Sodium 781.5, Carbohydrate 6.2, Fiber 0.7, Sugar 1.1, Protein 56.4

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