Back to Recipe

Crockpot Italian Pot Roast

Here's how you make Crockpot Italian Pot Roast
Pause Continue Reading
  • Servings: 8
  • Prep: 15m
  • Cook: 7-8h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 1/2 to 4 pound beef rump roast (or chuck beef roast)
  • 2 tablespoons all purpose flour
  • Salt
  • Pepper
  • Pinch red pepper flakes
  • Olive oil
  • VEGETABLES
  • 1 red bell pepper, thin sliced
  • 1 yellow bell pepper, thin sliced
  • 1 green bell pepper, thin sliced
  • 1 jalapeno, fine diced (seeds and ribs removed)
  • 1 celery rib, fine diced
  • 1 large onion, cut in half and thin sliced
  • 2 to 3 garlic cloves, fine minced
  • 1 pint fresh mushrooms (white or button mushrooms, sliced)
  • 1 ounce porcini mushrooms (re-hydrated and fine chopped, reserve the liquid)
  • 1 can (28 ounce) whole tomatoes, lightly mashed
  • 2 tablespoons tomato paste
  • 6 to 8 white potatoes (small potatoes, cut in half)
  • 2 cups red wine (I actually use a Chianti; a bit sweeter, I think it works better)
  • 1 teaspoon beef bouillon
  • 1 cup water
  • 3 tablespoons Italian flat leaf parsley, chopped
  • 2 sprigs thyme
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.