Slow Cooker Italian Pot Roast Recipe
Try this Italian twist on the traditional slow cooker pot roast recipe. This dish, which is served over penne pasta, is bursting with Italian flavors, including garlic, sun-dried tomatoes and roasted red peppers.
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Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 523 kcal
8 ounces sliced mushrooms 16 ounces baby carrots 1 yellow onion quartered 2½ lbs chuck roast 6 cloves of garlic peeled 1 jar roasted red peppers sliced (2 whole peppers) 4-6 Tablespoons sundried tomatoes chopped 1 Tablespoon Italian seasoning ¼ cup fresh parsley chopped salt and peper to taste 3-4 cups beef broth 16 ounces penne pasta
Place sliced mushrooms, carrots and onion in the bottom of a slow cooker.
Season the beef on both sides with salt and pepper and place on top of the vegetables.
Top beef with garlic, roasted red peppers, sundried tomatoes and chopped parsley
Add broth and spices; season with salt and pepper and stir to combine.
Cook on low for 8 hours, until beef is tender and falling apart.
Near the end of the cooking time, prepare pasta according to package directions. Drain and keep warm.
Serve pot roast, vegetables and sauce over penne noodles.
Calories: 523 kcal Carbohydrates: 53 g Protein: 37 g Fat: 17 g Saturated Fat: 7 g Cholesterol: 97 mg Sodium: 1089 mg Potassium: 1065 mg Fiber: 5 g Sugar: 6 g Vitamin A: 8250 IU Vitamin C: 27.1 mg Calcium: 100 mg Iron: 5.5 mg