Slow Cooker Tuscan Pot Roast Recipes

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

CROCK POT ITALIAN POT ROAST

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

ITALIAN POT ROAST

Steps:

• 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. , 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 until thickened, about 2 minutes. Serve with meat.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

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.

SLOW-COOKER ITALIAN POT ROAST

Steps:

• In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

SLOW COOKER ITALIAN BEEF

Steps:

• Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
• Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
• Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.

SLOW COOKER ITALIAN-STYLE PORK ROAST

Steps:

• Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
• Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
• Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
• Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
• I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.

SLOW COOKER TUSCAN POT ROAST

Steps:

• Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
• To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.