Savory, tangy, and mouthwatering, this Italian pot roast is a no fuss dinner that will impress all your friends and family! No more dry, bland pot roasts at family dinner – this one is literally bursting with flavor.
At the risk of sounding totally un-American, I have a confession to make: pot roast is bland.
At least, the plain ol’ roast with carrots and potatoes and not much else. The kind you throw in the crock pot for Sunday dinner because you’re supposed to. And you’re supposed to like (or at least act as if you do).
No, that’s not good enough.
In my humble opinion, roast is begging for an ultra-flavorful sauce or gravy. Otherwise, I’d rather have something mouthwatering for dinner, like cheesy crustless chicken pot pie or garlicky spaghetti & meatballs.
So, I was determined to create a pot roast literally bursting with flavor. A roast so good, I actually crave it.
That’s when Italian pot roast in the crock pot (or Instant Pot) was born.
If you want a dinner that’s ridiculously easy to prepare but that will seriously impress your friends and family, this is it! This is one of the best slow cooker meat recipes I’ve tried to date, and I’ve also adapted it for the Instant Pot. I finally got my IP on Amazon Prime Day this week, and I’ve been having so much fun with it!
Instead of simmering in a simple beef broth, this recipe has a rich tomato-based sauce. Even better, it’s an amazing “dump dinner” that you can simply dump the ingredients into your Instant Pot or slow cooker and go about your business. Then enjoy a mouthwatering, beefy feast!
The secret to an ultra flavorful Italian beef roast
This recipe is really similar to a beef ragu, which is basically beef in tomato sauce in the slow cooker with Italian seasonings. It’s amazing with fettuccine to make a unique pot roast pasta!
For this recipe though, we’re adding another flavorful element: liquid aminos (or fermented soy sauce). It adds such a savory bite to this Italian roast!
Savory Italian Pot Roast Ingredients
Chuck roast. I love the fatty marbelized meat in a chuck roast. Feel free to sub any type of roast/beef you like – because of the cooking method, it will come out tender regardless of the cut.
Vegetables. In this recipe, I used carrots, onions, and mushrooms as the main veggies. I think they pair perfectly with the Italian sauce. Please, be creative and use any type of veggie you like! Is it just me, or do potatoes in the crock pot have an odd taste? If you’ve experienced this, please comment and let me know I’m not the only one! With roast, I prefer eating mashed potatoes or a traditionally baked sweet potato on the side rather than adding them to the roast beef pot.
Beef broth. Yes, beef broth is the base of this sauce, but we’re adding lots of other goodies to it. You could also sub chicken stock, if that’s all you have on hand. Homemade is the best!
Tomato sauce. This is what makes the Italian sauce so rich and delightful! I like using the plain tomato sauce in a small 7.5 ounce can, but you could also try crushed tomatoes. Chuck roast with stewed tomatoes would also be delicious!
Italian seasonings. For this recipe, I’m using Italian staples: oregano and basil. You could try other types of seasoning too, like bay, thyme, rosemary, etc.
Liquid aminos. If you’re not familiar, Bragg liquid aminos are basically a healthier (gluten free) alternative to commercial soy sauce. Other good options are coconut aminos or traditionally fermented soy sauce. I get mine on Amazon, since it’s the cheapest option.
How to Make this Italian Roast Beef Paleo or Keto Friendly
On a specific diet? Here are some easy adaptations:
- To make this recipe paleo friendly, sub arrowroot powder for cornstarch but only use half the amount, since arrowroot tends to absorb more liquid (1/8 cup instead of 1/4 cup).
- To make the roast keto friendly, simply omit the cornstarch to eliminate carbs. The gravy will be a bit thinner, but just as tasty.
- You can also switch up the veggies to meet your dietary needs.
I’ve added two separate recipe cards below – one for slow cooker and one for Instant Pot! Enjoy and let me know how you like this recipe!
Savory Italian Pot Roast (Slow Cooker Version)
Savory Italian pot roast is an easy Instant Pot or slow cooker dump dinner that will impress all your friends and family. No more dry, bland pot roasts!
Ingredients
- 2-3 lb. chuck roast
- 1 onion sliced
- 6 whole carrots peeled & cut into large chunks
- 1-2 cups mushrooms sliced
For the sauce:
- 1/4 cup cornstarch or 1/8 cup arrowroot powder for paleo, omit for keto
- 4 cloves garlic minced
- 1 cup beef broth or chicken
- 1/4 cup Bragg liquid aminos or fermented soy sauce, or coconut aminos
- 1 can plain tomato sauce 7.5 ounces
- 1 tbsp. basil
- 1 tbsp. oregano
- 1 tsp. pepper
Instructions
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Add chuck roast and vegetables to the bottom of your slow cooker.
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In a large jar, combine cornstarch (or arrowroot), beef broth, tomato sauce, garlic, liquid aminos, and seasonings.
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Shake vigorously to combine the sauce.
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Pour sauce over the roast and vegetables.
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Cook on low for 5-6 hours until meat is fall apart tender and serve.
Here’s how to adapt this pot roast to the Instant Pot if you so choose! Follow these directions:
Savory Italian Pot Roast (Instant Pot Version)
Savory, tangy, and mouthwatering, this Italian pot roast is a no fuss dinner that will impress all your friends and family! No more dry, bland pot roasts at family dinner – this one is literally bursting with flavor.
Ingredients
- 2-3 lb. chuck roast
- 1 onion sliced
- 6 whole carrots washed and cut into large chunks
- 1-2 cups mushrooms sliced
For the sauce:
- 1/4 cup cornstarch or 1/8 cup arrowroot powder for paleo, omit for keto
- 2 cups beef broth
- 1/4 cup Bragg liquid aminos or fermented soy sauce, or coconut aminos
- 1 can plain tomato sauce 7.5 ounces
- 4 cloves garlic minced
- 1 tbsp. basil
- 1 tbsp. oregano
- 1 tsp. pepper
Instructions
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Combine cornstarch (or arrowroot if using), beef broth, tomato sauce, garlic, liquid aminos, and seasonings to a jar.
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Shake vigorously to combine. Pour liquid into the bottom of the Instant Pot.
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Next, add chuck roast and veggies to the pot. Lock lid into place and set the vent to the sealing position.
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Cook on manual, high pressure for 20 minutes per pound (so 60 minutes for a 3 lb. chuck roast). Allow to naturally release pressure for 10-20 minutes.
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With a wooden spoon or oven mitt, carefully push valve open to release remaining pressure. Remove the lid and serve.
Are you a pot roast lover? If you enjoy this recipe, I’d so appreciate a recipe rating in the comments section!
PIN IT!
I am unable to open this 🙁
I’m so sorry Laura! What do you mean exactly- are you unable to view the recipe?
The best pot roast I have ever had!!!! The tomato brings out the flavor of the meat in a smooth and rich way. I do not even taste the tomato sauce. Wow I am hooked on this.
Thank you Healthychristianhome!!
Yay! So glad you love it!!