Crockpot Italian Pot Roast Recipe

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Can you believe that Crocktober is almost at an end?  This has truly been one of the most fun months I have had with you all since I started The Kitchen Wife!  When I think of crockpot meals I feel like the king is the Pot Roast.  So for today's Crocktober recipe we are taking that roast and amping up the flavor Italian style!  


Packed full of robust tomatoes, tangy balsamic vinegar, parmesan cheese, hearty greens, and more this Crockpot Italian Pot Roast is sure to become a favorite in your home!  I can't wait to share it with you so...

Let's Get Started!



Crockpot Italian Pot Roast:
*Prep Time: 10 min  *Cook Time: 8-10 hours *Difficulty:  Easy  *Servings: 6-8

Ingredients:


  • 1 3lb Chuck Roast
  • 1 28 oz can of Diced Tomatoes
  • 1 Onion, diced
  • 6 Cloves of Garlic, minced
  • 1/2 c Grated Parmesan Cheese
  • 1/2 c Balsamic Vinegar
  • 2 c Curly Kale, stemmed and chopped
  • 1 Tbsp Italian Herbs
  • 1 Tbsp Salt
  • 1 tsp Pepper


To kick things off I HIGHLY recommend that you line your crockpot with the Reynolds Kitchens Slow Cooker Liners.  They have been a clean up game changer for me, and I love them.


Next place your chuck roast into the bottom of the crockpot.

Little tip, if you have extra time I encourage you to sear your roast on each side.  It really does add LOADS of flavor.  However, I did this without to show you that you can just chuck the roast in there are it will still be AMAZING!


Next add the salt.

I know you are thinking that a tablespoon is a lot of salt, but remember this is a THREE POUND roast.  That is a lot of meat that has to be permeated.


After that add the pepper.


Next add the diced onions.


After that add the Italian herbs.


Now you can add the minced garlic and...


The parmesan cheese.


Top with the diced tomatoes.


Then pour the balsamic vinegar over everything.


Place the kale on the top of everything.


Then cover and cook on LOW for 8-10 hours.

In case you are wondering I am using the

Crock-Pot 6.5-Quart, Programmable Touchscreen Slow Cooker



Once the roast is fully cooked, remove the meat from the crockpot and shred.


Look at how amazing that looks!


Return the meat back to the juices and you are ready to serve!


I love to serve this Crockpot Italian Pot Roast in a bowl over mashed potatoes or cheesy polenta.  It is PERFECT for these cold rainy days we have been having here in West Virginia, and the winter months to come.  I know you and your family are going to love this recipe, so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Crocktober!
~The Kitchen Wife~



Crockpot Italian Pot Roast:
*Prep Time: 10 min  *Cook Time: 8-10 hours *Difficulty:  Easy  *Servings: 6-8
By:  Mandee Pogue aka The Kitchen Wife

PRINTABLE RECIPE

Ingredients:




  • 1 3lb Chuck Roast
  • 1 28 oz can of Diced Tomatoes
  • 1 Onion, diced
  • 6 Cloves of Garlic, minced
  • 1/2 c Grated Parmesan Cheese
  • 1/2 c Balsamic Vinegar
  • 2 c Curly Kale, stemmed and chopped
  • 1 Tbsp Italian Herbs
  • 1 Tbsp Salt
  • 1 tsp Pepper
Directions:
  1. Place the roast in the bottom of the crockpot. 
  2. Season with the salt and pepper. 
  3. Top the roast with the onion, garlic, parmesan cheese, and Italian herbs.  
  4. Top everything with the tomatoes and pour the balsamic over everything. 
  5. Place the kale on top of everything.  
  6. Cover and cook on LOW for 8-10 hours.  
  7. Remove the meat from the crock pot and shred.  
  8. Return the meat to the crock pot.  
  9. Serve and Enjoy!

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