Crock Pot Italian Style Pot Roast

  • Author: The Kitchen Whisperer

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  • 1 yellow onion, sliced
  • 1 pound baby carrots
  • 1 boneless beef chuck roast (34 lbs)
  • 1 28 ounce can Redpack crushed tomatoes
  • 3 cups beef stock
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon ground black pepper
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2 teaspoon Worcestershire sauce
  • 68 medium sized potatoes
  • 10 Fresh basil leaves


  1. Layer onions, garlic and carrots on the bottom of your 5qrt crock pot bowl.
  2. Season roast with salt and pepper and place on top of vegetables in cooker.
  3. Place the potatoes around the roast; cut in half if need be. *If cutting in half face the cut half down.
  4. In a bowl mix together the beef stock, basil, oregano, Worcestershire sauce, salt, pepper and half of the crushed tomatoes.
  5. Pour the mixture over top the roast. *Note the liquid should only come up no more than 1/2-2/3rds the way up the roast. You do not want it submerged in the liquid.
  6. Take the remaining crushed tomatoes and spread out on top of the roast.
  7. Place the fresh basil leaves in the crushed tomatoes.
  8. Cover and cook on LOW 9-10 hours.
  9. When done, the roast will just fall apart so it’s best to use 2 large slotted serving spoon or spatulas to remove.
  10. Allow to rest for 5 minutes on a serving platter.
  11. Remove the potatoes and carrots to the platter.
  12. Strain the broth and reserve for another recipe.


I personally use this Hamilton Beach Slow Cooker! I love it! 6qrt Slow Cooker

If you want an all-in one crock pot, go with this one from All-Clad! I love mine! All-Clad Cast Aluminum Insert 4qrt Slow Cooker

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