Cyndee’s Best Slow Cooker Italian Pot Roast

May 09, 2023May 9, 20230 9

Cyndee's Best Slow Cooker Italian Pot Roast with Vegetables

by The Chefin Main

Prep

20 min

Cook

8 hours

Ready In

8 hours 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

381

Sugar

Fat

13g

Cyndee's Best Slow Cooker Italian Pot Roast is a comforting and hearty meal that's perfect for a chilly evening. The slow cooker method allows you to set it and forget it, giving you more time to relax or tend to other things. This dish is packed with flavor from the seared top round steak and aromatic vegetables. The au jus gravy makes a delicious finishing touch to the dish. It's a classic and satisfying meal that's sure to please everyone at the table.

Instructions

1.	Heat a large skillet over medium-high heat. Add the top round steak and sear on all sides until browned.
2.	Transfer the steak to a slow cooker. Top the steak with diced onions, chopped celery, and diced bell peppers.
3.	In a separate bowl, whisk together the dry au jus mix with 4 cups of water. Pour the mixture over the vegetables.
4.	Cook the roast on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and falls apart.
5.	Remove the roast from the slow cooker and let rest for 10-15 minutes. Slice the meat and serve with the roasted vegetables and au jus gravy.

PROS

This recipe is easy to prepare and requires minimal effort.
The slow cooker method results in tender and flavorful meat.
The roasted vegetables add a nutritious and delicious touch to the dish.

CONS

This recipe takes several hours to cook, so it’s not ideal for a quick meal.
The top round steak can be a bit tough if not cooked properly.

HEALTH & BENEFITS

This recipe is high in protein and low in fat. It’s a great way to incorporate more vegetables into your diet for added vitamins and minerals. Bell peppers are rich in vitamin C and other antioxidants, which are important for overall health.

	3 1/2 pounds top round steak
	1 large onion , diced
	2 celery ribs , finely chopped
	1 red bell pepper , seeded and diced
	1 green bell pepper , seeded and diced
	1 packet dry au jus mix
	4 cups water , or amount to cover