Description
This Slow Cooker Italian Pot Roast features a tender rump or chuck beef roast infused with garlic, rosemary, and San Marzano tomatoes. Slow-cooked to perfection, this hearty and flavorful dish is ideal for an easy, comforting meal with minimal hands-on time.
Ingredients
Main Ingredients
- 3 pounds rump or chuck beef roast
- 4 medium garlic cloves, peeled and cut in half
- 1 tablespoon olive oil
- 1 large onion, cut into wedges
- One 28-ounce can crushed or whole San Marzano tomatoes
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Roast: Trim any excess fat from the roast and discard it. Using a sharp knife, cut eight 1-inch slits into the roast, four on the top and four on the bottom. Insert a half of a peeled garlic clove into each slit to infuse the meat with garlic flavor as it cooks.
- Brown the Roast: Heat the olive oil in a large skillet over medium-high heat. Add the roast and cook it for 1 to 2 minutes on each side, turning it to achieve a deep brown crust all around. This step enhances the roast’s flavor with caramelization.
- Prepare the Slow Cooker: Place the onion wedges evenly in the bottom of the slow cooker. Position the browned roast on top of the onions. Pour the crushed San Marzano tomatoes over the roast, distributing them evenly. Sprinkle the chopped fresh rosemary, kosher salt, and black pepper on top.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on high for 6 hours or on low for 10 hours, until the meat is fork-tender and shreds easily.
- Finish and Serve: Skim any fat from the surface of the cooking liquid and discard it. Use two forks to pull apart the meat into tender shreds. Serve the shredded roast topped with the tomato and onion sauce from the slow cooker for a rich, flavorful meal.
Notes
- You can use either rump or chuck roast depending on your preference; chuck tends to be more marbled and flavorful.
- Inserting garlic cloves into the slits allows the garlic flavor to permeate deeply into the meat.
- Browning the roast before slow cooking enhances flavor but can be skipped for convenience.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes to let some liquid evaporate.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
