Italian Pot Roast For The Crock Pot Recipes

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Steps:

• Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
• Place in crock-pot.
• Top with chopped tomatoes.
• Cover and cook on low for 7 to 9 hours or until meat is tender.
• Slice and serve on hot spaghetti; spoon sauce over the whole dish.

Steps:

• Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
• Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

Steps:

• Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
• Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
• Remove the roast from the slow cooker and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
• Serve over hot cooked egg noodles.

Steps:

• Preheat your crock pot to High heat.
• In a large skillet, heat oil over med-hi heat. Add roast and brown well on all sides.
• While roast is browning, chop pancetta or bacon into small pieces.
• Chop onion, carrot and celery as well.
• Mince garlic.
• Place browned roast in crock pot.
• Reduce heat in skillet to medium and add the pancetta, onions, carrots and celery to pan.
• Saute until starting to soften. Then add garlic, salt, pepper, cinnamon stick, cloves and bay leaves.
• cook and stir for 1 more minute.
• Add tomato paste and wine. Stir and bring to a boil.
• Pour over roast in crock and turn roast to make sure it is coated on all sides.
• Cover and cook on Low for 10-12 hours or Hi for 5-6 hours.
• When meat is done, remove to a platter and cover with foil to keep warm.
• Pour sauce from crock into a saucepan and bring to a boil. Reduce heat and simmer until it is reduced by about 1/3. Taste for seasoning.
• Remove bay leaves and cinnamon stick and cloves if you can.
• Add olives and heat through.
• Serve sauce over meat.
• Enjoy!