Italian-Style Pot Roast

Italian-Style Pot Roast

Italian-Style Pot Roast

Prep Time 15 minutes

Cook Time 8 to 9 hours


Makes 6 to 8 servings


2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 boneless beef bottom round rump or chuck shoulder roast (about 2-1/2 to 3 pounds)
1 large onion, quartered and thinly sliced
1-1/2 cups tomato-basil or marinara pasta sauce
2 cans (about 15 ounces each) cannellini or Great Northern beans, rinsed and drained
1/4 cup shredded fresh basil or chopped Italian parsley


  1. Combine garlic, salt, basil, oregano and pepper flakes in small bowl; rub over roast.
  2. Place half of onion slices into 3-quart slow cooker. Cut roast in half to fit into 4-quart slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours or until roast is fork tender.
  3. Remove roast to cutting board; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
  4. Stir beans into liquid. Cover; cook on HIGH 15 to 30 minutes or until beans are hot. Carve roast across the grain into thin slices. Serve with bean mixture and fresh basil.

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