This Slow Cooker Italian Pot Roast is the kind of comfort-food dinner that makes the whole house smell amazing. Tender, fall-apart beef slowly simmers in crushed San Marzano tomatoes, garlic, rosemary, and onions—creating a rich Italian-style sauce that tastes like it came straight from a Sunday kitchen in Tuscany. It’s hearty, flavorful, and incredibly easy to make thanks to the slow cooker. My Sicilian Pot Roast recipe runs a close second!
If you want a cozy dinner that can feed a hungry family, work beautifully for leftovers, or impress guests with minimal effort, this Italian pot roast checks every box. And the best part? The slow cooker does most of the work. It’s like Mom’s Pot Roast, only better!
Why You’ll Love This Italian Pot Roast
- You get hands-off slow cooker convenience! Just brown the beef, load the pot, and walk away.
- There is a deep Italian flavor. Garlic tucked inside the roast, rosemary, and high-quality tomatoes create a rich sauce.
- It feeds a crowd, making it perfect for family gatherings or weekend comfort-food dinners.
- It’s so versatile. Serve it over pasta, mashed potatoes, polenta, or on crusty rolls for sandwiches.
- It’s freezer-friendly. Leftovers freeze beautifully for easy future meals.
Ingredients Needed:
- Chuck or rump roast: Ideal cuts for slow cooking—melts into tender, shreddable meat.
- Garlic: Tucking garlic right into the roast infuses flavor throughout.
- San Marzano tomatoes: The secret to a rich, naturally sweet Italian sauce.
- Rosemary + onions: Savory aromatics that round out the flavors.
- Olive oil, salt, pepper: Simple seasonings that let the beef shine.
How to Make Slow Cooker Italian Pot Roast
- Prep the Beef: Trim excess fat from the roast. Cut eight small slits (four on each side) and tuck a garlic half into each one. This infuses the meat with flavor as it cooks.
- Brown the Roast: Heat olive oil in a large skillet and brown the roast on all sides. This caramelization step adds depth of flavor and improves texture. Don’t skip it!
- Load the Slow Cooker: Add onion wedges to the bottom of the slow cooker and place the browned roast on top. Pour crushed tomatoes over the roast and sprinkle with rosemary, salt, and pepper.
- Cook Low and Slow: Cook on high for 6 hours or low for 10 hours, until the roast is tender enough to fall apart easily. Skim any excess fat from the surface before shredding.
- Serve: Use two forks to pull apart the beef and serve it with the tomato-rosemary sauce spooned over the top. Heaven.
Tips for the Best Italian Pot Roast
- Use San Marzano tomatoes for best flavor. Their natural sweetness is worth it.
- Browning the roast is essential. It creates a richer sauce and better texture.
- Don’t rush the cook time. Low and slow = perfectly tender beef.
- Add vegetables if you’d like. Carrots, mushrooms, or red peppers work beautifully.
- Thicken the sauce if desired. Simmer a ladleful on the stovetop or reduce briefly in the slow cooker with the lid off.
What to Serve With Italian Pot Roast
This slow cooker pot roast is wonderful served over creamy polenta, roasted garlic mashed potatoes or buttered egg noodles. Serve with cheesy garlic bread and my avocado pine nut salad.
It also makes fantastic leftovers—try it in sandwiches, grain bowls, or reheated with pasta.
Storage + Freezing
Refrigerate for up to 4 days in an airtight container. You can also freeze the beef and sauce for up to 3 months. To re-heat, gently warm on the stovetop, adding a splash of broth if needed.
This Slow Cooker Italian Pot Roast is tender, flavorful, and simmered in garlic, tomatoes, and rosemary. It’s an easy-to-make comfort-food dinner that’s perfect for chilly nights! This is one family friendly recipe that you’ll want to make for dinner sometime soon.
Slow Cooker Italian Pot Roast
Equipment
- Slow Cooker (my favorite one)
Ingredients
- 3 pounds rump or chuck beef roast
- 4 medium garlic cloves, peeled and cut in half
- 1 tablespoon olive oil
- 1 large onion, cut into wedges
- One 28-ounce can crushed or whole San Marzano tomatoes
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Trim any excess fat from the roast and discard. Cut eight 1-inch slits into the roast (four on the top and four on the bottom). Tuck a garlic half into each slit.
- In a large skillet, heat the olive oil over medium-high heat. Add the roast and cook 1 to 2 minutes on each side, achieving a deep brown color before turning to the next side.
- Add the onion wedges to the slow cooker and place the browned roast on top. Pour the crushed tomatoes on top of the roast and sprinkle with the rosemary, salt and pepper. Cover and cook on high heat for 6 hours, or on low heat for 10 hours. Skim the top of the liquid in the slow cooker for any accumulated fat and discard. Use two forks to pull apart the meat. Serve topped with the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
