Slow-Cooker Italian Pot Roast


  • 1 boneless beef chuck roast (3 pounds)
  • 1 tablespoon Italian seasoning
  • 4 garlic cloves, minced
  • 1 pound fresh baby carrots
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 2 medium potatoes, cubed
  • 2 medium onions, chopped
  • 1 envelope brown gravy mix
  • 2 cans (11.5 ounces each) tomato juice


  • In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker.
  • Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low for 7-1/2 to 8 hours or until tender.
  • Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts

1 serving: 319 calories, 13g fat (5g saturated fat), 88mg cholesterol, 536mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 29g protein.

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Total Time
Prep: 20 min. Cook: 7-1/2 hours

10 servings

This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It’s tender and tasty, and so easy to put together. —Trisha Kruse, Eagle, Idaho

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Written by tasteofhome


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