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Italian pot roast in a slow cooker with peperoncini.
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5 from 3 votes

Slow Cooker Italian Pot Roast | Sunday Dinner or Italian Beef Sandwich

Enjoy the ease of this one-pot Italian beef roast that's fork-tender and perfect for Sunday dinner or weekday light meals! This is a family favorite that is perfect for busy days.
Prep Time5 minutes
Cook Time10 hours
Total Time10 hours 5 minutes
Course: Crockpot dinner, Sandwich, Sunday roast
Cuisine: American-Italian
Servings: 8 people
Calories: 480kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 1 Onion sliced
  • 4 pound Beef chuck roast
  • 1 Package Ranch Dressing Mix
  • 1 Package au Jus Gravy Mix
  • ¼ cup Butter unsalted
  • 16 ounces Peperoncini you choice of heat (keep ¼ cup juice for placing over roast).

Instructions

  • Line the bottom of the slow cooker with the sliced onions.
  • Place the chuck roast on top of these onion slices.
  • Pour the peperoncini juice over the roast.
  • Sprinkle the ranch dressing and Au Jus gravy mix evenly over the roast.
  • Slice the butter and put on top of the seasoned roast.
  • Top with 6-8 peperoncini peppers.
  • Cover and cook on high for 8 hours on high or 10 hours on low.
  • After cooking time is finished you should be able to thinly slice or pull apart the roast with two forks.
  • Serve over mashed potatoes, rice, bread, or make into sandwiches.

Nutrition

Calories: 480kcal | Carbohydrates: 4g | Protein: 45g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 252mg | Potassium: 920mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 48mg | Calcium: 51mg | Iron: 5mg