Italian Pot Roast
We loved Italian Pot Roast! This easy slow cooker recipe uses only 7 ingredients, yet it is superb to the taste buds. One of the reasons it’s so easy, is you start with a brown gravy mix combined with Good Seasons Italian salad dressing mix. That’s combined with water and poured over the roast in the crockpot. Then it’s topped with red and green peppers and onions. It’s slow cooked on low temperature for 7-8 hours. Soooo good.
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Back in May when we couldn’t go out to eat, I made a LOT of family dinners. I served this roast with Alfredo Potatoes and Garlic Green Beans. All were new recipes and all turned out fantastic. I made a gravy from the residual juices from the roast and it was terrific served over the meat and the potatoes.
This down home country-style meal can’t be beat. It was a total and complete comfort food meal from top to bottom. Our neighbor across the street also got a sample of this delicious meal. His wife had to travel to Oklahoma for a few weeks so I dropped off a few meals to him while she was gone. He asked me if I was trying to “fatten him up.” 🙂
This is a stick-to-the-rib meal, that’s for sure. It’s a delicious take on pot roast and really quite easy to make. It took me less than five minutes of prep time to get everything in the crockpot. Then another five minutes to make the gravy when everything was done. The meat was juicy, so tender and very mouthwatering.
If you’re tired of serving pot roast the same old way, make up this Italian Pot Roast soon. It is so sumptuous even your kids will ask for it over and over again. No kidding.
Italian Pot Roast is awesome.
I served it with Alfredo Potatoes and Garlic Green Beans.
It’s really delicious with gravy ladled over top.
This home-style meal was incredibly mouthwatering.
Here’s what I did.
Place beef roast in a crockpot.
Combine a packet of brown gravy mix, Italian salad dressing mix and water.
Whisk ingredients to combine.
Pour gravy mixture over top of beef roast in slow cooker.
Cover with chopped onions, and red and green bell peppers.
Cook on low for 7-8 hours until done. Remove meat and veggies from slow cooker.
Slice roast down; keep warm.
Pour juices from crockpot into a saucepan. Heat to medium-high temperature.
Combine cornstarch and water until no lumps remain.
Add cornstarch mixture to gravy mixture in saucepan.
Bring to a boil and heat a few minutes until mixture thickens.
To serve: Place beef roast on a serving platter and drizzle with gravy.
Italian Pot Roast was sumptuous served with Alfredo Potatoes and Garlic Green Beans.
The brown gravy mix and the Italian salad dressing mix really season this roast deliciously.
Add a little gravy over those Alfredo Potatoes and they’re even better! The Garlic Green Beans are seasoned with oregano so they have amazing flavor.
Whether you enjoy your roast with or without gravy, it’s fantastic either way.
Here’s the recipe.
ITALIAN POT ROAST
(Recipe adapted from Taste of Home, Quick Cooking, 2008, “Italian Roast with Alfredo Potatoes”)
Italian Pot Roast
Equipment
- 1 crock pot
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 electric knife preferred, or sharp knife to slice down meat
- 1 large sauce pan
- 1 small bowl
- 1 whisk
Ingredients
- 3 lb. boneless beef chuck roast
- 1 envelope brown gravy mix
- 1 envelope Good Seasons Italian salad dressing mix
- 1/2 cup water
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 2/3 cup onion chopped
- 2 tbsp. cornstarch
- 1/4 cup cold water
Instructions
- Place roast in a 5 or 6-quart slow cooker.
- In a mixing bowl, combine gravy mix, Italian salad dressing mix and ½ cup water.
- Pour mixture over top of roast.
- Top with bell peppers and onions.
- Cover and cook on low for 7-8 hours or until meat is tender.
- Remove roast from slow cooker and slice down; keep warm.
- Pour juices from slow cooker into a large sauce pan.
- Combine cornstarch and ¼ cup water.
- Whisk until mixture is smooth.
- Add cornstarch mixture to juices in pan.
- Bring mixture to a boil; cook and stir continuously for about 2-3 minutes or until mixture has thickened sufficiently.
- Serve gravy with roast.
Notes
Nutrition
Italian Pot Roast is one scrumptious recipe.
This slow cooker recipe is a dream to prepare. It takes about 5 minutes to toss everything in the crockpot. And another 5 minutes to make the gravy afterwards. So, so easy.
Italian Pot Roast is one of those comfort food meals you can’t get enough of!
Every bite of Italian Pot Roast was amazing. I highly recommend it. This entree was fantastic with Garlic Green Beans and Alfredo Potatoes.
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Italian Pot Roast
Equipment
- 1 crock pot
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 electric knife preferred, or sharp knife to slice down meat
- 1 large sauce pan
- 1 small bowl
- 1 whisk
Ingredients
- 3 lb. boneless beef chuck roast
- 1 envelope brown gravy mix
- 1 envelope Good Seasons Italian salad dressing mix
- 1/2 cup water
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 2/3 cup onion chopped
- 2 tbsp. cornstarch
- 1/4 cup cold water
Instructions
- Place roast in a 5 or 6-quart slow cooker.
- In a mixing bowl, combine gravy mix, Italian salad dressing mix and ½ cup water.
- Pour mixture over top of roast.
- Top with bell peppers and onions.
- Cover and cook on low for 7-8 hours or until meat is tender.
- Remove roast from slow cooker and slice down; keep warm.
- Pour juices from slow cooker into a large sauce pan.
- Combine cornstarch and ¼ cup water.
- Whisk until mixture is smooth.
- Add cornstarch mixture to juices in pan.
- Bring mixture to a boil; cook and stir continuously for about 2-3 minutes or until mixture has thickened sufficiently.
- Serve gravy with roast.