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roast over polenta in a grey bowl
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4.13 from 16 votes

Slow Cooker Italian Pot Roast

Classic pot roast gets Italian love from red wine, tomato paste, garlic, and dried herbs. Made in the slow cooker, this is a super cozy meal that cooks hands-off all day long and results in fall-apart-tender meat with a rich gravy. Serve it over mashed potatoes or creamy polenta.
Prep Time40 mins
Cook Time10 hrs
Total Time10 hrs 40 mins
Course: Main Dish
Cuisine: Italian
Keyword: beef recipe, freezer friendly, slow cooker recipe, weeknight-friendly
Servings: 6
Calories: 394kcal
Author: Jess Smith via Inquiring Chef
Cost: $11.00


  • Skillet
  • 6-quart Slow Cooker


  • 2-3 pounds Boneless Beef Chuck Roast
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Garlic Powder
  • 2 Tablespoons Cooking Oil (use a neutral oil like grapeseed, vegetable, or avocado oil)
  • 4 Tablespoons Unsalted Butter
  • 1 cup diced Yellow Onion
  • 1 cup diced Carrots
  • 4 cloves Garlic, minced
  • 1 Tablespoon Italian Seasoning (store bought or homemade)
  • 1 Tablespoon All-Purpose Flour (can use a gluten free all-purpose flour if needed)
  • ½ cup Red Wine (sub 2 tablespoon Red Wine Vinegar mixed with 6 tablespoon Chicken Stock)
  • 1 ½ cup Chicken or Vegetable Stock
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Capers, drained and rinsed
  • 1 Tablespoon Red Wine Vinegar


  • Season beef on both sides with kosher salt, black pepper, and garlic powder.
  • Heat a large skillet with cooking oil over medium-high heat. When oil begins to shimmer, add beef and sear on both sides until deep golden brown, 5 to 6 minutes per side.
  • Transfer meat to the bowl of a slow cooker (leave skillet over heat).
  • Reduce heat in the skillet to medium and add butter.
  • When butter melts, stir in onion, carrots, and garlic. Continue cooking until aromatics are tender, 6 to 8 minutes.
  • Add Italian seasoning and flour and stir until no dry spots remain.
  • Slowly pour wine into pan, scraping up any brown bits from the bottom of the pan. Whisk in stock, tomato paste, capers, and vinegar. When liquids begins to simmer, remove from heat.
  • Pour vegetable and wine mixture around the sides of the beef.
  • Cover and slow cook on low until roast can be easily shredded with a fork, 8 to 10 hours.
  • Transfer meat to a cutting board and shred or slice.
  • Serve meat with cooking liquid drizzled over top.


This recipe is adapted from my Slow Cooker Mississippi Roast
Kosher Salt - I test my recipes with Morton’s Kosher Salt. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to the amount of salt they like, so be sure to taste and adjust as you go.
To Freeze:  If you want to freeze this meal, follow the recipe as written, but let all ingredients cool completely (out of the skillet) and combine them in a freezer-safe bag or container. Freeze for up to 6 months. Print and attach the label below so cooking instructions are ready when you are!
slow cooker italian pot roast freezer label


Calories: 394kcal | Carbohydrates: 9g | Protein: 30g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 860mg | Potassium: 764mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3919IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 4mg