Slow Cooker Italian Pot Roast
You'll fall in love with this dish as you smell it slowly simmering throughout the day. It's the perfect comfort food that will remind you of home.
Servings: servings
Calories: 371kcal
Ingredients
- 3 tablespoons olive oil
- 2 pound chuck roast
- 1/2 onion peeled and chopped
- 8 ounces baby bella mushrooms chopped
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons black pepper
- 3 cloves garlic
- 1 cup beef broth
- 1/4 cup red wine vinegar
- 2 tablespoons cornstarch
- 1/3 cup cold water
Instructions
- Add the olive oil to the slow cooker to coat the bottom of the pan.
- Place the onions on the bottom, topped with the beef, and then pour in the mushrooms.
- Add the rosemary, basil, thyme, oregano, pepper, garlic, broth, and vinegar.
- Place the lid and cook on high for 4 - 6 hours (or 6 - 8 hours on low).
- For Cornstarch Slurry:
- Move the beef and mushrooms to a serving dish. Place the juices that remain in the slow cooker into a small pan to be used on the stovetop.
- Heat the juices over medium high heat.
- In a small cup, combine the cornstarch and cold water. Stir well until no lumps remain.
- When the broth mixture is almost simmering, slowly stir in the cornstarch mixture. Stir continually until the sauce thickens.
- Pour the gravy over the meat and mushrooms and serve immediately.
Notes
*Use tomato paste to add a traditional Italian flair to your pot roast. This simple addition enriches the sauce with a deeper, more robust flavor and a hint of sweetness that balances the acidity.
Nutrition
Calories: 371kcal | Carbohydrates: 7g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 277mg | Fiber: 1g