Slow Cooker Italian Pot Roast
Everyone's favorite pot roast dinner gets an Italian make over; bound to be a family favoite.
Servings: 6
Equipment
Ingredients
- 3 lbs. beef chuck roast
- 4 cups red potatoes sliced
- 3 cups carrots sliced
- 1 cup white onion diced
- 15 oz. tomato sauce
- 1.40 oz. packet McCormick thick and zesty spaghetti sauce mix
Instructions
- Place the beef in the middle of the slow cooker.
- Add the carrots and onions to one side of the beef, and the potatoes to the other side. (see notes)
- Pour over the tomato sauce on top of the beef and vegetables.
- Sprinkle the spaghetti seasoning over everything.
- Cover and cook on HIGH for 6 hours WITHOUT opening the lid during the cooking time. (see notes)
- Shred or cut the meat for serving.
- Serve with the sauce from the slow cooker.
- Enjoy!
Video
Notes
- Jarred marinara can be used instead of a spaghetti packet and tomato sauce, though you will have to go heavy on salt, pepper, onion powder, garlic powder and oregano.
- Store any leftover Italian beef in an airtight container and keep in the fridge for up to 4 days. Reheat over medium heat on the stovetop or in the microwave.
- Instead of a chuck roast, you can use rump roast or bottom beef round roast. It should still yield fork-tender beef.
Nutrition
Calories: 501.32kcal | Carbohydrates: 21.39g | Protein: 46.27g | Fat: 26.41g | Saturated Fat: 11.51g | Cholesterol: 156.49mg | Sodium: 677.64mg | Potassium: 1458.79mg | Fiber: 4.16g | Sugar: 8.32g | Vitamin A: 11028.21IU | Vitamin C: 15.01mg | Calcium: 80.02mg | Iron: 6.05mg
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