SLOW-COOKER ITALIAN POT ROAST

Slow-Cooker Italian Pot Roast image

This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It's tender and tasty, and so easy to put together.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 7h50m

Yield 10 servings.

Number Of Ingredients 9

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Ingredients

1 boneless beef chuck roast (3 pounds)
1 tablespoon Italian seasoning
4 garlic cloves, minced
1 pound fresh baby carrots
2 cans (8 ounces each) mushroom stems and pieces, drained
2 medium potatoes, cubed
2 medium onions, chopped
1 envelope brown gravy mix
2 cans (11.5 ounces each) tomato juice

Steps:

In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.