Easy Italian Pot Roast Recipe: Better Than Takeout

Easy Italian Pot Roast Recipe: Tender, slow-cooked beef in a rich tomato sauce. After making this many times, I discovered the trick to a perfectly tender pot roast every time. The golden, melt-in-your-mouth beef will make your family beg for this better-than-takeout dinner. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Moroccan Sweet Potato and Chickpea Soup Recipe and Easy No Bake S’mores Pudding Cups Recipe.

What You'll Need for Easy Italian Pot Roast Recipe: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lb beef chuck roast
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese

How to Make Easy Italian Pot Roast Recipe: Better Than Takeout

1. Step 1: Season the beef with salt, pepper, and red pepper flakes (if using).
2. Step 2: Heat a large skillet over medium-high heat. Add the beef and sear on all sides until browned, about 5 minutes per side.
3. Step 3: Transfer the beef to a slow cooker. Add the onion, garlic, basil, oregano, diced tomatoes (with juice), and tomato paste. Stir to combine.
4. Step 4: Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily pulls apart with a fork.
5. Step 5: Remove the beef from the slow cooker and shred it using two forks. Return the beef to the slow cooker and stir to combine with the sauce. Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.

Storing & Reheating Easy Italian Pot Roast Recipe: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Freezing Easy Italian Pot Roast Recipe: Better Than Takeout

Freeze cooked pot roast for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
• Best substitution: You can substitute the beef chuck roast with a beef shoulder roast or pork shoulder.
• Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your pot roast is dry, it has been overcooked. To fix this, add a little beef broth to the slow cooker and cook for an additional 15-30 minutes.

Easy Italian Pot Roast Recipe: Better Than Takeout

⏱

Prep

15 min

🍳

Cook

5-6 hrs (high) or 8-10 hrs (low)

⏳

Total

5-6 hrs (high) or 8-10 hrs (low)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lb beef chuck roast
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 large onion, chopped
• 4 cloves garlic, minced

Seasonings

• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Step 1: Season the beef with salt, pepper, and red pepper flakes (if using).
2. Step 2: Heat a large skillet over medium-high heat. Add the beef and sear on all sides until browned, about 5 minutes per side.
3. Step 3: Transfer the beef to a slow cooker. Add the onion, garlic, basil, oregano, diced tomatoes (with juice), and tomato paste. Stir to combine.
4. Step 4: Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily pulls apart with a fork.
5. Step 5: Remove the beef from the slow cooker and shred it using two forks. Return the beef to the slow cooker and stir to combine with the sauce. Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.

Notes

• Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
• Best substitution: You can substitute the beef chuck roast with a beef shoulder roast or pork shoulder.
• Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your pot roast is dry, it has been overcooked. To fix this, add a little beef broth to the slow cooker and cook for an additional 15-30 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked pot roast for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 20-25 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

• Calories: 350
• Protein: 36g
• Fat: 18g
• Carbs: 14g
• Fiber: 2g
• Sugar: 6g
• Sodium: 600mg
• Cholesterol: 110mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Italian Pot Roast Recipe: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Italian Pot Roast Recipe: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!