Crockpot Italian Pot Roast

Prep Time
Cook Time
7h 15m
Ready In

"It is simple a play on the classic pot roast. Lots of peppers, onions; mushrooms; and of course ... potatoes. Easy to prepare in the crock pot; but, you could also make this stove top. I love the leftovers for sandwiches; and, my 'Italian Pot Roast Quesadillas.' They are a favorite with my friends. Just add the leftovers chopped up to a quesadilla, add a little cheese; fold over, and grill. I think the leftovers, are the main reason I make this dish lol. Serve with crusty bread to soak up all the good gravy; and, a simple green salad. It's a perfect Fall/Winter dinner; but, I also love it for a busy weeknight or weekend too. It does take a little prep; but, it's great to come home to a complete dinner."

Original is 8 servings


  • Serving Size: 1 (752.7 g)
  • Calories 618.1
  • Total Fat - 22.4 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 126.3 mg
  • Sodium - 271.5 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 9.9 g
  • Sugars - 8.3 g
  • Protein - 47.3 g
  • Calcium - 83.9 mg
  • Iron - 4.6 mg
  • Vitamin C - 81 mg
  • Thiamin - 1.3 mg

Step by Step Method

Step 1

Now, I like to sear the meat first, before it goes in the crock pot; but, I have made this without - and it is just as good. Season the roast with salt and pepper; then, add the olive oil and red pepper flakes to a large saute pan, preheated on medium high heat. Sear the roast on all sides, until golden brown. This isn't necessary, but preferred if possible.

Step 2

Crock Pot ... Once the roast is seared, remove to a cutting board or plate. Add the wine to the pan, and scrape up the bits. Then add your roast, the wine and drippings from the pan, to the crock pot. Obviously, if you didn't pan sear, just add the meat to the crock pot. Both methods work; but, searing the meat does adds flavor - if you have the time.

Step 3

Dried Mushrooms ... Add the mushrooms to a small bowl and cover with very HOT boiling water (about 3/4-1 cup), cover and let them soak a good 15-20 minutes. Drain using a fine mesh strainer; reserving the liquid, and fine chop.

Step 4

Vegetables ... Add the onions, potatoes, and celery around the side of the roast. Then, add all the peppers on top.

Step 5

Broth ... Mix the wine, tomatoes, tomato paste, dried chopped mushrooms, bouillon, water, Italian seasoning, garlic, strained mushroom broth, a pinch of salt and pepper (you can re-season later), to a bowl; and, mix well to combine. Pour the sauce over the roast. Note: If you seared your meat, you already added the wine to deglaze the pan drippings. So do NOT add any more.

Step 6

Cook ... Cover and cook 7-8 hours on low. My larger pot takes 7 hours. The last hour or even two hours before serving, add the fresh mushrooms along the side of the roast; and, lightly stir them in.

Step 7

Serve and ENJOY! ... I love to serve this with my Cheesy Baked Pesto Bread. Add a quick salad; and, dinner is served.


No special items needed.

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