Italian Crock Pot Roast

Italian Crock Pot Roast

  • Prep Time: 20 mins
  • Total Time: 8 hrs 20 mins
  • Servings: 4-6

    • About This Recipe

    “The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan!”

    Ingredients

  • 3lbs chuck or 3lbsround roast, salt and peppered
  • 1cupcubed celery
  • 1cupcubed onion
  • 1cupcubed carrot
  • 8garlic cloves, halved
  • 1/2 cupchopped parsley
  • 2bay leaves
  • 1 (6ounce) cans tomato paste
  • 1 (10ounce) cans beef stock
  • 3tablespoonsred wine vinegar
  • 3tablespoonsWorcestershire sauce
  • 1tablespoonsugar

    • Directions

  • Place veggies in crock pot.
  • Pierce beef, from top, 2″ deep, eight times.
  • Shove a garlic clove half and parsley into each slit.
  • Add beef to pot.
  • Mix remaining ingredients and pour over top.
  • Cook on low heat for 8 hours.

    • Reviews

  • “This is my new favorite Pot Roast recipe.This is definitely a keeper.I followed the recipe exactly but next time I will add mushrooms and potatoes which I think will be great with the gravy this makes.I did thicken it at the end with cornstarch.Thanks for a great recipe.”

  • “Took this to a pot luck supper last night. It was a great hit. It had a rich blend of spice. Poured the leftover stock and cubed the beef over steamed rice the next day really tasty. Thanks for posting! Barb”

  • “We thought this was fabulous.My crockpot cooks hot so I cooked this on low for 4.5 hours and the meat was just falling apart.I added mushrooms and minced garlic.Served this over pasta and we were in heaven.The smell while this is cooking is INSANE!Enjoy!”

  • “FINALLY, a roast without “Cream of Anything” soup, dry soup mixes, etc…too salty when you use that stuff…THIS is what Roasts should taste like, DELICIOUS!!”

  • “This turned out delicious!! The gravy was so tasty and the meat just fell apart. We slow cooked it on low for 8 hours, and since I don’t like mushy veggies, I added potatoes, carrots, and mushrooms after 4 hours (after first sauteeing them in a little olive oil). I forgot to do the garlic/parsley thing before cooking, and it still turned out fabulous. We will definitely make this again!”

  • “This turned out really great! Thanks for posting!”

  • “I really enjoyed this flavorful meal! I left out the celery, and added potatoes simply because of my tastes. I also didn’t want to take the trouble to shove the parsley in the slits in the meat, so I just sprinkled it on top and bottom with salt and pepper. That turned out very tasty! This recipe made a TON of food (which is good); it fed DH and me twice, and 4 hungry teenagers that stopped by unexpectedly.”

  • “It was all right, but I thought the flavor didn’t really penetrate the meat very well. The veggies were really tasty.”

  • “I’ll preface this by saying I’m not really fond of roast beef but I cook it once in a while for my hubby.But, I really enjoyed this!The meat melts in your mouth & the flavour is incredible!We are going to enjoy open-face hot beefs with the leftovers tonight.”

  • “Very tasty.I used a bit more garlic and used brown sugar instead of white sugar.The broth had great flavor with a nice bit of sweetness.Thanx for the recipe.We’ll eat this again.”

  • “I made this yesterday and loved the depth of flavours not often found in a pot roast.Thanks for the recipe, it will be a keeper.”

  • “EXCELLENT!!! I followed the directions with one minor addition of 3T. minced garlic. We are garlic fanatics. I am looking forward to leftovers tonight :o) Thank you for posting!”

  • “Made this for Father’s Day – 2 crockpots with 4 lbs. each of roast.We have a big extended family and there is hardly any left for my own family’s dinner for another night.It was good.”

  • “Good flavor, very tender, and a cinch to prepare. I mixed a little corn starch with the stock to thicken and use for gravy. Great Sunday dinner entree. Thanks for posting.”

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