Zesty Slow-Cooker Italian Pot Roast Recipe - Allrecipes.com
Zesty Slow-Cooker Italian Pot Roast Recipe
  • READY IN 11+ hrs

Zesty Slow-Cooker Italian Pot Roast

Recipe by  

"Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    11 hrs
  • READY IN

    11 hrs 10 mins

Directions

  1. Place potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with pepper and place on top.
  2. Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
  3. Cover and cook on LOW 10 to 12 hour or until done.**
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Footnotes

  • Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 minutes or until mixture boils and thickens.
  • *To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350 degrees F. for 45 minutes or until soft. Peel and chop garlic.
  • **Or on HIGH 5 to 6 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2008

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was good.My roast was a little bigger than what they suggested so I added a little beef broth to the sauce and it ended up perfect, very tender and moist!

 
Most Helpful Critical Review
Jan 07, 2010

This was ok, nothing great about it.

 
May 17, 2010

My family really enjoys this roast! First time I made this, I had everything on hand but the plum tomato, so I used a can of Italian-seasoned diced tomatoes instead. I did not drain them, and skipped the 1/2 cup of water and separate seasonings. Came out great, and I continue to prepare it this way. We love garlic, so I do add a little extra... I have also added Italian green beans when I have them. The meat comes out tender, and the tomato "gravy" is a nice change from the standard onion soup/brown gravy/cream of mushroom rut that most roasts for the slow cooker fall into. This has become a staple at our dinner table! Love it!

 
Feb 09, 2009

This came out GREAT! I made a few tweaks, when my potatoes all had eyes growing from them! Did a sliced onion, and opened a jar of button mushrooms....but the sauce was fantastic...it did need salt, but this is definitely a keeper!

 
Nov 03, 2009

Yum! I've made this twice and both times it has turnhed out great....I didn't have a fresh tomato, so I just opened a canned of fire-roasted diced...I used more spices than the recipe calls for, and also put in some diced onion and fresh mushrooms...I did it on high for 5-1/2 hours, and it probably could have cooked less....I also took the roast out before serving and thickened the liquid into a nice gravy...served over egg noodles...Highly recommend!

 
Oct 25, 2010

This was awesome! it was my first roast and i was making it for my mom so i was real nervous but it was perfect! I had a 4 lbs roast so i just doubled the recipe. The only other change was i rubbed the roast in a Southwestern rub i got at Sam's Club and it added just the right kick to it! It turned out to be like a nice beef stew because the way the rest of it cooked up (more liquidy than the normal cream of mushroom soup roast kinda thing) Overall it was amazing and i will DEFINITELY be making this again soon!

 
Jan 20, 2010

My first attempt at slow cooking - not too bad. Followed the recipe, only substituted beef broth for the water. The roast could have had more flavor, but could not have been more tender - cut it with a fork! Hubby and son loved it and have requested it again. Thanks for sharing!

 
May 23, 2009

I made this with a bag of frozen stew veggies - chunks of potatoes, carrots, celery, and onions. I used red wine vinegar. After 10 hours on low the roast was falling apart tender. It was very flavorful. I would definitely make this again.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 389 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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