Slow-Cooked Italian Pot Roast

Directions

Sear the Roast: Season the chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer to a slow cooker.

Sauté Vegetables: In the same skillet, add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened. Add the tomato paste and cook for another minute.

Combine Ingredients: Transfer sautéed vegetables to the slow cooker. Add crushed tomatoes, beef broth, rosemary, and thyme. Stir gently to combine ingredients.

Slow Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.

Serve: Shred the roast with forks, garnish with fresh parsley, and serve with mashed potatoes or crusty bread.

Prep Time : 15 minutes

Cook Time : 8 hours (slow cooker)

Total Time : 8 hours 15 minutes

Servings : 6

Calories : 480 kcal