Winter Comfort Food: Slow Cooker Italian Pot Roast!

Good morning folks! Hope this Sunday morning finds you doing well. I couldn't sleep this morning due to all kinds of stressful situations giving me some pretty weird/ disturbing dreams, so I decided to head downstairs into my kitchen - the one place in my house where I can forget about whatever is bothering me and just relax. I whipped up a batch of Anna Olson's Apple Cheddar Walnut scones and now I'm enjoying them with some Bailey's and coffee as I write this post. Needless to say, I'm feeling much better after spending some time in my kitchen and enjoying a delish breakfast, so I am ready to get this post going!

The other day I was making the rounds of my favorite food blogs to see who had posted what and I came across this amazing looking recipe for Italian Pot Roast posted on Jen's blog Food & Whine. The pictures looked so delicious that I just had to make it - the only catch was that I was feeling a little lazy and felt like trying it out in the slow cooker. So here is my rendition of Jen's Italian Pot Roast recipe adapted for use in a slow cooker!

Slow Cooker Italian Pot Roast
Adapted from Food & Whine

  • 3 lb beef pot roast
  • 3-4 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • 2 cloves of garlic, peeled and minced
  • 1 large onion, peeled and chopped
  • 2 cups beef stock
  • 2 1/2 cups canned crushed tomatoes
  • 1 1/2 cups good red wine
  • 1 tbsp white sugar
  • 1/4 cup fresh italian parsley, roughly chopped
  • 1 1/2 tbsp each fresh rosemary and thyme, roughly chopped
  • fresh ground black pepper (no need for salt - this dish is plenty salty enough with the tomatoes and the beef stock)
  1. In a large heavy skillet, heat 2 tbsp of the olive oil over medium-high heat. Add the pot roast and sear on all sides - you want the nice carmelized brown bits as this is what gives the roast flavour and locks in the juices. Once browned on all sides, remove the roast to a  plate.
  2. Add the remaining olive oil to the skillet and add the onions. Cook, stirring until softened. Add the red pepper flakes and garlic and cook stirring constantly until the aroma is apparent, but the garlic isn't browned.
  3. Remove onion mixture from the heat and mix with the red wine,  sugar, crushed tomatoes, beef stock, and fresh herbs.  Stir together well.
  4. Place the seared roast into the slow cooker and then carefully pour the sauce mixture over top of the beef. Place lid on slow cooker and cook on low for 7.5 - 8 hours.
  5. When the roast is done, remove it to a plate. While it rests, strain the liquid from the slow cooker into a medium saucepan. Bring to a boil and add a mixture of 1tbsp cornstarch and 2 tbsp water (called a slurry) to the gravy. Stir until thickened to desired consistency. Serve over thick slices of roast beef with garlic mashed potatoes.

 This is such an easy and delicious meal - very little babysitting required because the slow cooker does all the work. :) And this is perfect comfort food for this cold, dready winter weather we've been getting.

Happy Cooking my Friends!


  1. Wow! Very tempting, love the way how the meat gets shredded, yummy!

  2. Looks fabulous, Erin! I'm going to have to try it in the slow cooker next time. Off to check out the recipe for those scones! I made apple/cheddar scones last year. I think they were from Smitten Kitchen but they were so good!