Crockpot Italian Pot Roast… YUM-O

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I am a slow-cooker fanatic but I have run into some crockpot recipes that just do not work, but not so with this HEALTHY & DELICIOUS Italian Pot Roast recipes from Weight Watchers One Pot Cookbook. I picked this cookbook up not because of Weight Watcher but rather the “one pot” was intriguing & the layout in the book makes life so simple as the categories are listed by type of baking dish … aka casserole dish, slow cooker, sauce pan, roasting pan, etc. This really makes it easy to find a dish to make depending on what you feel like cooking with.

I decided to try to “Italian Pot Roast” in the slow cooker and I must admit this recipe is so good we never have leftovers! One word of advice, use a 3 quart slow cooker on this one & not your 6 quart unless you plan to more than double the recipe, you really don’t want too much surface area on this one or it burns and I would also suggest skipping the High for 4-5 hours & go for the Low & Slow for about 8 hours, it really tenderizes the meat & will melt in your mouth! Also I add a ½ cup of red wine to this recipe to really break down the meat but you can leave it out … I have tried it both ways & it tastes great either way!!


Weight Watchers One Pot “Italian Pot Roast”

Serves about 8

¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 (2 ¾ pound) bottom round roast beef roast (either whole or cut in cubes)

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1 tablespoon olive oil
1 medium size red onion
4 garlic gloves, minced
2 teaspoons of diced mushrroms
½ teaspoon dried rosemary
½ cup beef stock (low sodium preferred)
1 (14 oz) can diced tomatoes
Parsley to taste
  1. Combine flour, salt & pepper in bowl, roll beef into seasoned flour & shake off excess.
  2. Heat oil in large nonstick skillet over medium high. Add beef and cook until browned on all sides (about 10 minutes). Transfer to slow cooker.
  3. Add onion & cook until translucent (about 5 minutes) then add mushrooms, rosemary and garlic stirring constantly for about 1 minute. Add beef broth, bring to boil then scrape all browned bits from bottom. Transfer all into slow cooker.
  4. Into slow cooker, stir in diced tomatoes and parsley. (Optional add red wine as well).
  5. Cover and cook Low & Slow for about 8 hours.
  6. ENJOY over Rice, Couscous, Egg Noodles or Quona.

Eat Up!

xoxo- Glam Girl

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