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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.
Course Main Course
Cuisine Italian
Keyword Italian Beef Roast
Servings 6 servings
Author Ang Paris


  • 2-3 lbs chuck roast
  • 2 cup carrots, chopped
  • 4 large Red Bliss or Yukon Gold potatoes washed & chopped
  • cups water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano
  • 1 7oz packet dry Italian dressing
  • 1 teaspoon fresh garlic, minced
  • ¼ cup onion, chopped fine
  • ½ 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


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.


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.