Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast
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Recipe for Slow Cooker Italian Pot Roast. The longer you cook it, the better it gets, as the meat begins to fall away from the bone and meld into the sauce. It's delicious served over polenta.


  • 1 cinnamon stick, broken into pieces
  • 4 whole cloves
  • 3 allspice berries
  • 6 black peppercorns
  • 3 tablespoons olive oil
  • 3 1/2 pounds beef pot roast, trimmed of excess fat
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 celery stalks, sliced
  • 2 carrots, peeled and sliced
  • 1 cup hearty red wine
  • 1 can (28 ounces) crushed tomatoes
  • salt
  • chopped fresh parsley for garnish


  1. Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10-15 minutes, until browned on all sides. Using tongs, transfer meat to slow cooker.
  2. Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about one-third. Stir in the crushed tomatoes and salt to taste.
  3. Pour the sauce over the meat in the slow cooker. Cover and cook on low for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.
  4. To Drink:
  5. A full-bodied Barbera from the Piedmont region, from Pio Cesare or Renato Ratti. A domestic Barbera would also work, such as one from Louis Martini.