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italian pot roast.

sara rose : aflavorjournal.com
Try this crockpot Italian pot roast to set, forget, and devour as soon as you possibly can.
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Prep Time 30 mins
Cook Time 6 hrs 30 mins
Total Time 7 hrs
Servings 4


  • 1 pound arm roast
  • salt and pepper to coat roast
  • 1 tbsp. olive oil
  • 4 garlic cloves smashed
  • 1 carrot stick finely chopped
  • 1 stick of celery finely chopped
  • 1/2 medium yellow onion finely chopped
  • 1/2 cup fresh tomato finely chopped
  • 1/2 can tomato paste
  • 1 cup red wine such as cabernet
  • 4-6 fresh basil leaves use four large ones if possible
  • 1 tsp. oregano
  • 1 tsp. marjoram
  • 1/2 tsp. crushed bay leaves
  • 1 pinch mint
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups water


  • Pat the arm roast dry before doing anything with it. Once dry, sprinkle all sides with salt and pepper; enough to coat all sides to your preference of seasoning.
  • In a large saucepan over medium-high heat, add one tablespoon of olive oil. Let the oil heat completely through, and move the pan gently around so the oil coats the entire bottom.
  • Place the seasoned roast into the pan, allowing about 4-5 minutes to brown. Do this for each side, and be sure that all sides have a slightly crispy coating before turning it over to the next side.
  • Place the browned roast into your crockpot, which is set to high heat.
  • Turn the heat under your large saucepan to medium, and toss in the four crushed cloves of garlic. No need to mince these - they will roast in the crockpot and blend into the sauce once everything has cooked.
  • Add the carrots immediately following the garlic, and allow both to cook over medium for five minutes.
  • Add celery, onion and fresh tomato. Allow to cook for another five minutes, and stir every minute or so to mix everything together.
  • Add tomato paste, and stir constantly until it blends into the veggies. You will need to smash the veggies into the paste a little to really get it going. Don't be afraid! Do this for about five more minutes before adding the wine.
  • Add one cup of red wine and stir every minute for 6-7 minutes. Lay the basil leaves on top of your liquid, and sprinkle in all seasonings into it at this point.
  • Pour the entire pot over the roast into the crockpot. Top with about half a teaspoon each of salt and pepper.
  • Spoon some of the juice and as many veggies as possible on TOP of the roast, so as it cooks the flavors are blended into it.
  • Cook for 6 hours (or a little more if it doesn't seem tender enough for you). Shred the roast apart in the crockpot; really let it blend into the juices and absorb a little


Shredding the roast in the crockpot to allow it to soak the juices up is an absolute must. It gives the inside parts of the roast a chance to come into direct contact with all of that flavor, and absorb as much as it can.
If you're using more than a pound of pot roast, you can certainly double the recipe OR just add additional water until at least 3/4 of your roast is covered by liquid.
IF you have the chance, flip the roast over about halfway through or just a couple of hours before you take it out.
Tried this recipe?Let us know how it was!