Recipe of the Week: Italian Pot Roast


This recipe collaboration with Max of Max’s Best Bootcamp could not have come at a better time. With Sunday’s howling winds and today’s frosty morning I’d say it is definitely time to break out the slow cooker.

Nothing feels better than coming home to a hearty meal that has essentially prepared itself. And, this Max approved recipe gives you big flavor in a healthy, hearty meal.

This Italian pot roast is a variation on a New England classic. Onions and carrots are traditional, but then I mixed it up a bit by adding a little oregano and crushed tomatoes. It doesn’t make a tomato sauce, but adds a hint of Italian flair to the juices as the meat cooks. What you end up with is a tender piece of meat, vegetables that still maintain some texture, and a flavorful au jus.

Italian Pot Roast
Serves 6-8


  • 4-5 lbs beef chuck roast
  • 4 chopped carrots
  • 1 yellow onion, sliced
  • 4 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • Pinch of crushed red pepper flakes
  • ½ cup beef stock
  • 1 cup crushed tomatoes
  • Salt and pepper, to taste


  1. Chop the carrots, slice the onion and chop the garlic. Place into the slow cooker pot.
  2. Season the vegetables with salt, pepper, oregano and crushed red pepper flakes.
  3. Trim any excess fat from the beef chuck roast. Season the roast with salt and pepper. Set on top of the vegetables in the slow cooker.
  4. Pour in the beef stock and crushed tomatoes.
  5. Cover and set to low for 6 hours until meat is tender.
  6. Remove the meat from the slow cooker, cover with foil and allow to rest for 5-10 minutes.
  7. Using a slotted spoon scoop out the vegetables and place them on a platter.
  8. Slice the meat and place on top of the vegetables on the platter
  9. Skim the fat from the liquid left in the slow cooker, and then pour the skimmed au jus into a gravy bowl. Serve alongside the meat and vegetables.

Serving Idea

  • This dish is wonderful over buttered egg noodles.
  • For a healthier option, you can avoid carbs all together and serve this roast with roasted spaghetti squash or mashed cauliflower.

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