Best Italian Style Pot Roast Crock Pot Recipes

Versatile Crock Pot Chuck Roast Part 5 / Italian-Style Pulled Beef Caprese Pita Pizza! image

Provided by @MakeItYours

Number Of Ingredients 20

For Beef:
2 1/2 - 3 lbs. chuck roast, (mine weighed 2.71 lbs.)
2 tsp. kosher salt
1 tsp. coarse ground black pepper
2 tsp. onion powder
2 tsp. garlic powder
4 tsp. dried oregano
1 (10 1/2 oz.) can beef consommé
4 large garlic cloves, grated
For 1 Italian-Style Pita Pizza:
1 - 6" pita bread round
1 1/2 Tbl. basil pesto
1/2 - 1 cup pulled beef
3 thick slices fresh mozzarella
4 semi-thin slices roma tomato
1 small piece (end piece) fresh mozzarella
pepper to taste
extra-virgin olive oil (EVOO), a light drizzling
sweet aged balsamic vinegar, a light drizzling
2 large fresh basil leaves, stacked, rolled lengthwise, and sliced thinly into chiffonade ribbons

Steps:

Pat one side with half of the seasonings.
In crock pot, add beef consommé and grate in garlic. Stir.
Place roast in seasoned side-down.
Season other side with rest of seasonings.
Place on lid and turn crock pot on to High for 15 minutes.
Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
Use what you need, and freeze the rest for later uses.
For 1 Italian-Style Pita Pizza:
Preheat oven to 375º F.
Warm beef a little to melt any fat left, drain, and set aside. Place pita bread round onto a small baking sheet. Spread with basil pesto almost to the edge. Pile with beef. Top with slices of fresh mozzarella, then tomato, then one last small piece of mozzarella.
Pop into oven and bake for 20 - 25 minutes until cheese has fully melted and just starting to brown in small patches.
Remove from oven and transfer pizza to a cutting board. Sprinkle with black pepper. Drizzle with EVOO and balsamic vinegar. Sprinkle with fresh basil chiffonade.
Cut into fourths, serve hot, and enjoy!

Zesty Italian-Style Crock Pot Roast image

Provided by Chef shapeweaver

Categories Roast Beef

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (1 1/4 ounce) envelope dry onion soup mix
1/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon basil
2 1/2-3 lbs chuck roast (or your favorite cut)

Steps:

Nutrition Facts : Calories 501.5, Fat 37.3, SaturatedFat 15, Cholesterol 130.7, Sodium 586, Carbohydrate 3.9, Fiber 0.5, Sugar 1.2, Protein 35.3

Italian Style Pot Roast (Crock Pot) image

Provided by JillAZ

Categories Roast Beef

Time 11h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon oil
4 lbs beef roast (such as chuck roast)
2 ounces pancetta or 2 ounces regular bacon
2 medium onions, finely chopped
2 large carrots, peeled and sliced thinly
2 stalks celery, sliced thinly, including the leaves
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 whole cloves
2 bay leaves
1 cinnamon stick (about 2-inch long)
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup black olives, pitted and sliced in half

Steps:

Preheat your crock pot to High heat.
In a large skillet, heat oil over med-hi heat. Add roast and brown well on all sides.
While roast is browning, chop pancetta or bacon into small pieces.
Chop onion, carrot and celery as well.
Mince garlic.
Place browned roast in crock pot.
Reduce heat in skillet to medium and add the pancetta, onions, carrots and celery to pan.
Saute until starting to soften. Then add garlic, salt, pepper, cinnamon stick, cloves and bay leaves.
cook and stir for 1 more minute.
Add tomato paste and wine. Stir and bring to a boil.
Pour over roast in crock and turn roast to make sure it is coated on all sides.
Cover and cook on Low for 10-12 hours or Hi for 5-6 hours.
When meat is done, remove to a platter and cover with foil to keep warm.
Pour sauce from crock into a saucepan and bring to a boil. Reduce heat and simmer until it is reduced by about 1/3. Taste for seasoning.
Remove bay leaves and cinnamon stick and cloves if you can.
Add olives and heat through.
Serve sauce over meat.
Enjoy!