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Italian Pot Roast

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. —Debbie Daly, Buckingham, Illinois
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    8 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 can (28 ounces) diced tomatoes, drained
  • 3/4 cup chopped onion
  • 3/4 cup Burgundy wine or beef broth
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/2 cup cold water


  • Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.
Nutrition Facts
5 ounces cooked beef: 345 calories, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.

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Average Rating:
    Jul 23, 2020

    This was very good as is but the next time that I had made it, I added mushrooms, more garlic and a bay leaf and then served the meat over garlic mashed red skin potatoes !!!! It was delicious :)

  • lshaw
    Jun 16, 2020

    I've made this numerous times over the years. Always fully consumed by the 3 men I have to feed--very good flavors and not complicated to put together.

  • NH-rescue
    May 9, 2020

    This was really good, especially served over egg noodles! It's hearty and it's easy. A combination of red cooking wine and beef stock makes a delicious gravy. To add a little spice, try substituting fire roasted diced tomatoes for the regular ones.

  • Ginger
    Mar 21, 2020

    Made this according to the recipe except used fresh herbs. It was excellent! Served it over creamy polenta. Might add mushrooms next time.

  • squeakymouse
    Dec 26, 2019

    Although I didn't follow the recipe's cooking instructions, it was delicious as I made it. Ninja 3-n-1 cooker: I used 2 lbs. beef tenderloin tips, coated with 2 T. flour, degassed with 1/2 cup wine, upped the spices and added beef broth as needed for the consistency I desired. Served over spaghetti--wow! It only made 5 servings. I wish I had doubled my version.

  • ReneeMurby
    Dec 15, 2019

    I doubled the recipe for a big family dinner. No leftovers. Everyone enjoyed it. It made a fantastic gravy! I did add one envelope of dried onion soup mix to the crockpot.

  • pajamaangel
    Jan 23, 2015

    I will make this dish again and again. I really enjoyed the flavors.

  • gregandlory
    Sep 24, 2014

    Wasn't as good as I had hoped. I would def add more garlic and spices

  • ilka896
    May 8, 2012

    It was ok

  • bmbadgley
    May 1, 2012

    Not as expected. Disapointing bland flavor.