Easy Slow Cooker Italian Roast

 I love to use my Crock Pot in the summer time cause it is too hot to use the oven.  So, when I want something that is not grilled, I use my slow cooker!  This is an easy dinner to make and is also a great meal on a cold winter's night!  


This is quick and easy to prepare; about 10 minutes.  Let it slow cook on low about 8-10 hours and you will have a tasty, fall apart roast with a rich sauce!

Easy Slow Cooker Italian Roast

2 to 2 1/2 lb beef pot roast
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
4 1/2 oz sliced mushrooms (fresh or canned)
1 small onion sliced (you can dice if you prefer)
24 oz. spaghetti sauce
1/4 cup red wine
Hot cooked pasta

Combine salt, garlic powder and pepper, rub into all sides of roast.  Place in slow cooker.  Top with mushrooms and onions.  Combine sauce and wine, pour over meat and vegetables.

Cover and cook on low 8-10 hours or until meat is tender.  Slice roast and serve over pasta with the sauce.   

Easy, peasy!  Hubby added more salt and pepper (below) to his.  

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Pot Roast And Garlic Mashed Potatoes

 

I usually include my potatoes in with the pot roast but this time decided to do garlic mashed potatoes to serve with the roast.  I have included both recipes in this post.

Let's Start with the Garlic Mashed Potatoes.  Mashed potatoes flavored with roasted garlic, is comfort food at it's best.  The addition of rich sour cream gives this homey dis a creamy twist.

Garlic Mashed Potatoes

Ingredients

• 2 pounds yukon gold potatoes peeled & cut into 2" chunks
• 4 garlic cloves peeled and halved
• 1/2 cup sour cream
• 2 tablespoon butter
• 1/8 tsp pepper 
• 1/8 tsp salt
• Fresh chives 
  
  
  Instructions
  1. Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
  2. Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. 
  3. Mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
     
     Cut Chives into small pieces .  Sprinkle over potatoes.  (I mixed some in to the potatoes then sprinkled the rest on top)
     
     

     

     
     
  4. 
     Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.  The pot roast has roots in France.  
  5. Pot Roast
     

     Ingredients

     
     

     One 4- to 5-pound chuck roast 

     2 tablespoons olive oil

     2 whole onions, peeled and halved

     6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

     1 cup red wine, optional

     3 cups beef broth

     2 or 3 sprigs fresh rosemary

     2 or 3 sprigs fresh thyme
     
     Salt and pepper to taste

     
     

     1. Preheat the oven to 275 degrees F. 
     2. Generously salt and pepper the chuck roast. 
     3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
     4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
     5. If needed, add a bit more olive oil to the  pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
     6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
     7. Add in the onions and the carrots, along with the fresh herbs. 
     8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

     

     As you can see by the photo, there is basil leaves in it.  My hubby added those.  You can do the same as you wish.
     
     
     
     
     

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Mississippi Roast

This is, without a doubt, the best pot roast I ever made.  I made this for dinner and it was my husband, daughter, her boyfriend and myself.  I made a homemade gravy using the sauce and served it with mashed potatoes and green beans.  There was not a drop of food left!  And with just 5 ingredients, it is so easy to make!

It comes out so juicy and tender.  It is a fall apart, melt in your mouth chunk of deliciousness!  As a matter of fact, it just came right apart when I took it out of the Crock Pot.

So. the recipe calls for  pepperoncini peppers but I forgot to pick them up.  So. I had some roasted red peppers that I used instead.

Mississippi Roast
Prep time:  5 min  Cook Time:  8 hours  Serves 8

Ingredients

• 1 (3-4 pounds) chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 4-5 pepperoncini peppers

Instructions

1. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
2. Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes.

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