Italian Roast Beef: Easy Slow Cooker Recipe

Italian Roast Beef with root vegetables with just the right amount of Italian seasoning is simple to make in the slow cooker. Meals that are quick and easy but don’t skimp on flavor are my favorite!

Italian Roast Beef is one of my favorite meals. It’s so homey and comforting. This recipe is kind of awesome, if I do saw so myself! The secret short cut is using an Italian dressing packet and a few other seasonings to add loads of great flavor. Plus, who doesn’t love leftover pot roast?!

What cut of beef is best for slow cooking?

This meal starts with a good piece of beef, but it doesn’t have to be expensive. Choosing the right pieces of meat is the most important part of making any kind of pot roast. The best cuts of beef for slow cooking are

• chuck roast – the classic choice for pot roast because of it’s rich beef flavor
• top round roast – economical and full flavored cuts
• rump roast, also known as bottom round roast – is lean and inexpensive

For more information on cuts of beef, visit the Certified Angus Beef website.

Do you add water to Crock Pot roast?

The slow cooker is exceptional at trapping steam from the food to cook it slowly and helps keep the roast tender.

This Italian Roast Beef recipe calls for water to help balance the concentrated flavors of the Italian seasoning packet, but if you prefer, you can use beef broth, red wine or even caned French Onion soup.

However, please note that it does not matter if the roast is covered with liquid. If you choose the right cut of beef, you will have a tender succulent roast where the meat falls apart.

Italian Beef Roast Shopping List:

Here is what you need to make this recipe:

• bottom round OR top round roast
• carrots
• large Red Bliss or Yukon Gold potatoes
• dry Italian dressing packed
• fresh garlic
• dried oregano
• Worcestershire sauce
• onion
• salt and pepper
• fresh herbs such as thyme and rosemary for garnish

If you choose to sear your beef roast (recommended!) you will also need a canola or vegetable oil.

Do you sear a roast before cooking?

Searing a beef roast is not a required step, but one that I highly recommend. It improved the flavor of the beef and creates a caramelized exterior on the roast.

How to Sear a Roast

1. Pat the meat dry with paper towels.
2. Heat a large skillet over high heat – I like to use a cast iron skillet for this.
3. Salt and pepper the roast all over just before you put it into the pan.
4. Add 2 tablespoons of canola or vegetable oil – it has a higher smoke point thank olive oil.
5. When the oil is hot and shimmers in the pan, add the roast.
6. Let the beef sear and don’t move it for at least 2 minutes. If the beef doesn’t easily release from the pan, let it cook a little longer.
7. Adjust your temperature as needed, and add additional oil if the pan is too dry.
8. Continue searing the roast one side at at time until all sides are browned.
9. Remove the beef from the skillet and set into the slow cooker.
10. To deglaze the pan – get all the flavorful bits off the bottom – pour1 cup of beef broth, red wine, or water to the pan.
11. As the liquid begins to bubble and boil, gentle scrape the bottom of the pan with a wooden spoon.
12. After a couple of minutes, remove the pan from the heat and add the liquid into the slow cooker.
13. At this point, I like to return the pan to the stove top and reduce the heat to medium. If you are short on time, you can skip this step.
14. Add 1 tablespoon butter and the chopped onion.
15. Cook until they are translucent, then add the garlic and cook 1-2 minutes more.
16. Add the onions and garlic to the slow cooker.

Italian Roast Beef Recipe

1. Lay the beef in the bottom of your slow cooker and cut small slits into it with a sharp knife.
2. Layer the chopped potatoes and baby carrots around the sides of the roast.
3. In a medium bowl, add the water and all seasonings and whisk together.
4. Pour over the roast and veggies.
5. Cook on high for 4-5 hours or low for 7-8 hours.

What should the internal temperature of a chuck roast be?

How to Make Homemade Gravy

To make a gravy with the juices leftover in the slow cooker, you will need flour and beef broth.

1. Add the juices to a saucepan over medium heat.
2. Whisk in 1 tablespoon of flour and cook until smooth.
3. After that, whisk in 1 cup broth and cook until it thickens.

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For a list of some of my favorite items to use when cooking and why I chose them, please visit my Kitchen Resource page.

Easy Slow Cooker Italian Roast Beef Recipe

Slow Cooker Italian Roast Beef with Potatoes & Carrots

Italian Roast Beef with Red Skin Potatoes & Carrots is a full meal, that’ll feed a family, made right in the slow cooker.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Italian Beef Roast

Servings: 6 servings

Author: Ang Paris

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Equipment

• Crockpot or Slow Cooker
• Cutting Board
• Liquid Measuring Cup
• Santoku Knife
• Measuring Spoons

Ingredients

• 2-3 lbs chuck roast
• 2 cup carrots, chopped
• 4 large Red Bliss or Yukon Gold potatoes washed & chopped
• 1½ cups water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon oregano
• 1 7oz packet dry Italian dressing
• 1 teaspoon fresh garlic, minced
• 1/4 cup onion, chopped fine
• 1/2 teaspoon pepper
• 1 teaspoon salt
• fresh herbs such as thyme and rosemary for garnish

For Searing the Roast

• 1 cup beef broth, red wine or water
• 2 tablespoons canola or vegetable oil
• salt and pepper

Instructions

Searing the Roast

• Pat the meat dry with paper towels. Heat a large skillet over high heat – I like to use a cast iron skillet for this.
• Salt and pepper the roast all over just before you put it into the pan.
• Add 2 tablespoons of canola or vegetable oil – it has a higher smoke point than olive oil.
• When the oil is hot and shimmers in the pan, add the roast.
• Let the beef sear and don't move it for at least 2 minutes. If the beef doesn't easily release from the pan, let it cook a little longer.
• Adjust your temperature as needed, and add additional oil if the pan is too dry.
• Continue searing the roast one side at at time until all sides are browned.
• Remove the beef from the skillet and set into the slow cooker.
• To deglaze the pan – get all the flavorful bits off the bottom – pour 1 cup of beef broth, red wine, or water to the pan.
• As the liquid begins to bubble and boil, gentle scrape the bottom of the pan with a wooden spoon.
• After a couple of minutes, remove the pan from the heat and add the liquid into the slow cooker.
• At this point, I like to return the pan to the stove top and reduce the heat to medium. If you are short on time, you can skip this step.
• Add 1 tablespoon butter and the chopped onion. Cook until they are translucent, then add the garlic and cook 1-2 minutes more.
• Add the onions and garlic to the slow cooker.

Slow Cooking the Roast

• Layer the chopped potatoes and baby carrots around the sides of the roast.
• In a medium bowl, add 1-½ cups water and all seasonings and whisk together.
• Pour over the roast and veggies.
• Cook on high for 4-5 hours or low for 7-8 hours.

Notes

What cut of beef is best for slow cooking?

The best cuts of beef for slow cooking are

• chuck roast – the classic choice for pot roast because of it’s rich beef flavor
• top round roast – economical and full flavored cuts
• rump roast, also known as bottom round roast – is lean and inexpensive

Do you sear a roast before cooking?

Searing a beef roast is not a required step, but one that I highly recommend. It improved the flavor of the beef and creates a caramelized exterior on the roast.

 

What should the internal temperature of a chuck roast be?

Beef should always be cooked to an internal temperature of 145-degrees F according to FoodSafety.gov. Remember you always want to allow your beef to rest for three minutes.

How to Make Homemade Gravy

To make a gravy with the juices leftover in the slow cooker, you will need flour and beef broth.

1. Add the juices to a saucepan over medium heat.
2. Whisk in 1 tablespoon of flour and cook until smooth.
3. After that, whisk in 1 cup broth and cook until it thickens.

 

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.