Savory Italian-Style Beef Pot Roast
Indulge in the rich flavors of Italy with this tender and succulent pot roast, perfectly cooked in the slow cooker for effortless comfort food. Featuring a mouthwatering blend of hearty mushrooms, sweet onions, and savory spices, this dish is elevated with a luscious sauce made from beef broth and tomato. Serve it over a bed of buttery egg noodles for a satisfying meal that's perfect for family gatherings or cozy nights in. Based on a classic recipe from the Southern Living February 2005 issue, it's sure to become a cherished favorite in your home.
N/A
Servings
366
Calories
13
Ingredients
Ingredients
fresh sliced mushrooms
8 ounces (sliced)
large onion
1 (cut in half and sliced)
boneless beef chuck roast
2 1/2-3 lb (trimmed)
pepper
1 teaspoon (to season)
olive oil
2 tablespoons (for browning)
dry onion soup mix
1 (1 ounce) envelope (to sprinkle)
beef broth
1 (14 ounce) can (for sauce)
tomato sauce
1 (8 ounce) can (for sauce)
dried Italian seasoning
1 teaspoon (for flavor)
tomato paste
3 tablespoons (for sauce)
cornstarch
2 tablespoons (for thickening)
water
2 tablespoons (for cornstarch mix)
cooked egg noodles
as needed (for serving)
Instructions
1
Begin by placing the sliced mushrooms and half-moon cut onions at the bottom of a 5 1/2 quart slow cooker to create a flavorful bed for the roast.
2
Season the entire beef chuck roast generously with pepper. In a large Dutch oven, heat the olive oil over medium-high heat and sear the roast on all sides until nicely browned, approximately 4-5 minutes per side, to lock in the juices.
3
Once browned, transfer the roast to the slow cooker and rest it on top of the mushrooms and onions. Evenly sprinkle the dry onion soup mix over the roast, allowing it to enhance the flavor.
4
Next, pour the beef broth and tomato sauce over the roast for richness. Cover the cooker and set it to cook on high for 5-6 hours, or until the meat is fork-tender and shreds easily.
5
Once cooked, carefully remove the roast from the slow cooker and cut it into large chunks to serve. Keep the pieces warm while you prepare the sauce.
6
Skim any excess fat from the juices in the slow cooker. Stir in the dried Italian seasoning and tomato paste for added flavor.
7
In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the juices in the slow cooker, stirring until well combined. Cover and cook on high for an additional 20-30 minutes to thicken the sauce.
8
Finally, return the chunks of roast to the slow cooker, ensuring they are heated through before serving.
9
Serve the Italian pot roast over hot, cooked egg noodles, garnished with fresh parsley if desired.
Nutrition Information
15g
Fat
25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of beef used in this Italian-style pot roast?
This recipe calls for a 2 1/2 to 3 lb boneless beef chuck roast, trimmed of excess fat.
What size slow cooker is recommended for this recipe?
A 5 1/2 quart slow cooker is the ideal size for preparing this roast.
How should I prepare the onions and mushrooms for the slow cooker?
The mushrooms should be fresh and sliced, and the large onion should be cut in half and then sliced into half-moons.
Why should I sear the beef chuck roast before putting it in the slow cooker?
Searing the roast in olive oil for 4-5 minutes per side locks in the juices and creates a flavorful, browned exterior.
Where do the vegetables go inside the slow cooker?
You should place the sliced mushrooms and onions at the bottom of the slow cooker to create a flavorful bed for the roast.
What type of seasoning is sprinkled directly on top of the roast in the cooker?
One 1-ounce envelope of dry onion soup mix is sprinkled evenly over the meat to enhance flavor.
How long does the beef pot roast need to cook in the slow cooker?
The roast should be cooked on the high setting for 5 to 6 hours until it is fork-tender.
What liquid ingredients are used to create the sauce base?
The recipe uses a 14-ounce can of beef broth and an 8-ounce can of tomato sauce for richness.
What should I do with the roast once it is finished cooking?
Carefully remove the roast from the cooker and cut it into large chunks, keeping them warm while you finalize the sauce.
How do I thicken the pot roast sauce?
Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth, stir it into the juices, and cook on high for 20-30 minutes.
What is the nutritional calorie count per serving?
Each serving contains approximately 366 calories.
How much protein is in this Italian-style beef dish?
There are 30 grams of protein per serving.
What is the recommended serving base for this roast?
It is best served over hot, cooked egg noodles.
Does this recipe include specific Italian herbs?
Yes, one teaspoon of dried Italian seasoning is stirred into the juices at the end of the cooking process.
How much fat is in one serving of this pot roast?
There are 15 grams of fat per serving.
What is the carbohydrate count per serving?
Each serving has 25 grams of carbohydrates.
How do I handle the excess fat in the slow cooker?
You should skim any excess fat from the juices in the slow cooker before adding the thickening agents.
Is tomato paste required for this recipe?
Yes, 3 tablespoons of tomato paste are added near the end to add depth to the sauce.
Can I garnish this dish with anything?
Yes, you can garnish the finished dish with fresh parsley if desired.
What was the inspiration for this specific recipe?
The recipe is based on a classic dish featured in the Southern Living February 2005 issue.
How much pepper is used for seasoning the roast?
The recipe calls for 1 teaspoon of pepper to season the roast.
What kind of oil should I use for browning the meat?
Two tablespoons of olive oil are recommended for browning the beef in a Dutch oven.
Is the onion soup mix a liquid or dry ingredient?
It is a dry onion soup mix that comes in a 1-ounce envelope.
What volume of tomato sauce is needed?
The recipe requires one 8-ounce can of tomato sauce.
How much beef broth is included in the recipe?
The recipe calls for one 14-ounce can of beef broth.
What is the preparation required for the beef chuck roast?
The boneless beef chuck roast should be trimmed before it is seasoned and seared.
How much water is needed to make the cornstarch slurry?
You will need 2 tablespoons of water to mix with the cornstarch.
How many ounces of mushrooms should be used?
The recipe requires 8 ounces of fresh sliced mushrooms.
Can the roast be cooked on a high setting for the whole duration?
Yes, the instructions specifically call for cooking on high for 5-6 hours, then an additional 20-30 minutes for the sauce.
What is the final texture of the beef once fully cooked?
The meat should be tender and succulent, easily shredding when tested with a fork.