There’s something profoundly comforting about a hearty pot roast simmering away in a slow cooker, its irresistible aroma filling your kitchen. For this recipe, we’re giving classic pot roast a Tuscan twist by adding sun-kissed tomatoes, fragrant herbs, and mellowed garlic. It’s a drop-it-in-and-forget-it dish that promises deep flavors and melt-in-your-mouth tenderness.
Ingredients
- 2 lb beef chuck roast, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 4 cloves garlic, smashed
- 1 cup canned diced tomatoes (with their juice)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
Instructions
Begin by seasoning the roast generously with salt and pepper, then giving it a quick sear in a hot skillet. Heat the olive oil, and once it shimmers, add the roast. Brown each side for about two minutes. This step helps seal in flavor before the slow cooking begins.
Arrange the sliced onion, carrots, celery, and garlic in the bottom of your slow cooker. Place the roast on top of the vegetables, then pour in the diced tomatoes and beef broth. Stir in the tomato paste, rosemary, and thyme, ensuring everything is evenly distributed.
Pop the lid on and set your slow cooker to low. Let the pot roast simmer gently for about eight hours (or on high for about five to six hours). You’ll know it’s done when the beef can be easily shredded with a fork. Serve it piping hot alongside the beautifully seasoned vegetables, and drizzle some of those savory juices on top.
This recipe is a dream for busy cooks, feeding a hungry family or a gathering of friends with minimal effort. The slow cooker does the bulk of the work, which is perfect for those who want to come home to a delicious meal after a tiring day. If you prefer a leaner option or want to introduce even more vegetables, feel free to swap out or add mushrooms, bell peppers, or zucchini. Whether you’re looking to impress guests or just seeking a cozy dinner, this Tuscan-inspired pot roast delivers warmth, nutrition, and hearty satisfaction with each fork-tender bite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
