Cooking Light's Crock Pot Italian Pot Roast

Savor the comforting flavors of **Cooking Light's Crock Pot Italian Pot Roast**, a hearty and healthy twist on a classic slow-cooked meal. This recipe combines tender, fall-apart **boneless beef chuck roast** with a savory medley of vegetables, including carrots, celery, and onion, all simmered in a rich tomato-based sauce infused with **aromatic Italian herbs** like basil, oregano, and fresh rosemary. With just 20 minutes of prep time, your slow cooker takes over, transforming simple ingredients into a dish bursting with flavor after 8 hours of low, slow cooking. Perfect for weeknight dinners or special occasions, this pot roast pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up every drop of the delicious sauce. Plus, it’s a lighter take on traditional pot roast, offering all the comfort without the heaviness.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Boneless beef chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 4 cloves Garlic cloves, minced
• 3 medium Carrots, sliced
• 2 stalks Celery stalks, sliced
• 14.5 ounces Diced tomatoes, canned (with juice)
• 2 tablespoons Tomato paste
• 2 cups Low-sodium beef broth
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Fresh rosemary, chopped
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Season the beef chuck roast with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from the skillet and transfer to a slow cooker.

Step 3

In the same skillet, sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently.

Step 4

Add the sautéed onions and garlic to the slow cooker, along with the sliced carrots and celery.

Step 5

Pour the canned diced tomatoes (with their juice), tomato paste, and beef broth over the roast and vegetables.

Step 6

Sprinkle the dried basil, dried oregano, and chopped fresh rosemary evenly over the mixture.

Step 7

Cover the slow cooker with its lid and cook on low heat for 8 hours, or until the beef is tender and easily shreds with a fork.

Step 8

Carefully remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce and vegetables.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the Italian pot roast warm, garnished with freshly chopped parsley if desired. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(2755.4g)

Amount per serving	% Daily Value*
Calories	3974.1

Total Fat 302.8g	0%
Saturated Fat 113.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 4427.6mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 16.7g	0%
Total Sugars 33.9g
Protein 259.9g	0%

Vitamin D 0IU	0%
Calcium 430.4mg	0%
Iron 42.5mg	0%
Potassium 6163.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 25.7%

Carbs: 6.8%