Instant Pot or Slow Cooker Italian Pot Roast
Tender chuck roast, mushrooms, tomatoes, and Italian seasoning come together in this easy Italian-style pot roast. Cook it in the crockpot or Instant Pot for a hearty dinner that's perfect for family meals or meal prep.
Equipment
- 6-quart slow cooker
Ingredients
- 3 to 4 pounds boneless chuck roast
- 8 ounces package mushrooms (sliced; I used baby bellas)
- 1 medium onion (halved then thinly sliced)
- 4 tablespoons tomato paste
- 14.5 ounces can diced tomatoes with garlic and olive oil
- 2 teaspoons beef bouillon granules
- 2 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (plus extra to taste)
- ½ teaspoon pepper (plus extra to taste)
- optional veggies: ½ to 1 pound each baby carrots and potatoes (toss them in the bottom of the crockpot with the onions and mushrooms)
- optional for keto: add 2 tablespoons of butter or olive oil
- optional thickener: ½ teaspoon xanthan gum or 2 tablespoons cornstarch
Instructions
Slow Cooker Method
- Add all ingredients to the crock pot - vegetables first, beef roast on top, then tomato paste, diced tomatoes, beef bouillon granules, Italian seasoning, garlic powder, salt, pepper, and butter or olive oil (if using).
- Cover and cook on low for 7 to 8 hours, or until the meat is tender and falling apart. Continue with the instructions for making gravy below if desired.
Instant Pot Method
- Dry chuck roast with paper towels and season with salt and pepper.
- Select Saute setting, Medium. Add 2 tablespoons butter or olive oil to the pot. Sear meat on both sides until golden brown about 3 to 5 minutes per side. Set aside on plate.
- Add onions and mushrooms and saute until tender. Add roast back to the pot, then add tomatoes, tomato paste, beef bouillon, salt, pepper, 1 cup water or beef broth, italian seasoning, and garlic powder.
- Secure lid on pressure cooker. Set to Pressure Cooker, High for 80 minutes. When cooking is complete, use the quick release method to release steam.
To Thicken the Pot Juices
- Remove the beef roast, cover with foil and keep warm. Whisk 2 tablespoons of cornstarch with 2 tablespoons cold water or, ½ teaspoon xanthan gum and 1 to 2 teaspoons of olive oil. Stir the mixture into the crockpot or pressure cooker. With the lid off and temperature on low (pressure cooker, saute low), continue cooking until the juices thicken to your liking. Additional thickener can be added.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Baby potatoes and carrots can be added for a complete meal. Add a spicy kick with sliced pepperoncini or red pepper flakes.
- LOW CARB AND KETO VERSION: Use 2 tablespoons of butter and 2 tablespoons of olive oil if desired (I usually do 3 tablespoons of each). Do not add potatoes or carrots. Use xanthan gum to thicken the pot juices.
- SERVING SUGGESTION: Adjust seasoning to taste with salt and pepper. Garnish with fresh basil and sprinkle with parmesan cheese. Serve over rice, mashed potatoes, pasta, or riced cauliflower.
Nutrition
Calories: 452kcalCarbohydrates: 9gProtein: 46gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 157mgSodium: 925mgPotassium: 1077mgFiber: 2gSugar: 4gVitamin A: 470IUVitamin C: 5mgCalcium: 83mgIron: 6mg
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