Slow Cooker Italian Chuck Roast with Pappardelle
A hearty Italian-inspired pot roast featuring tender chuck roast braised with vegetables in a rich tomato and herb sauce. The meat becomes fork-tender after eight hours of slow cooking, while mushrooms, carrots, and onions create a robust base. Finished with a thickened gravy and served over wide pappardelle noodles, this comforting meal works perfectly for busy weeknight dinners or Sunday family gatherings. The addition of Italian seasoning and onion soup mix gives this version a distinctive savory depth that sets it apart from traditional pot roast recipes.
Ingredients
- 8 ounces fresh mushrooms, sliced
- 2 cups baby carrots
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 3-4 lb. boneless chuck roast
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 1 oz. package dry onion soup mixhomemade seasoning blend1:1low-sodium
mix garlic powder, onion powder, dried herbs
- 1 ½ cups low sodium beef broth
- 1 8 oz. can tomato sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons cornstarch
- 8 ounces cooked pappardelle pasta or wide egg noodleszucchini noodles1:1low-carbketogluten-free
reduce liquid slightly
Instructions
- 1
Lightly grease slow cooker bowl and add mushrooms, carrots, onions and garlic
- 2
Sprinkle roast with salt and pepper
- 3
Heat oil in large skillet over medium-high heat and brown roast on all sides for 2-3 minutes per side
- 4
Place roast in slow cooker over vegetables and sprinkle with onion soup mix
- 5
Pour beef broth and tomato sauce over roast, cover and cook on low for 8 hours until meat shreds easily
- 6
Remove roast from slow cooker and cut into large chunks, keep warm
- 7
Skim excess fat from juices and whisk in Italian seasoning
- 8
Stir cornstarch with 2 tablespoons water in small bowl and whisk into slow cooker juices until smooth
- 9
Return meat to slow cooker, turn heat to high and cook additional 20-30 minutes until juices thicken
- 10
Serve over hot cooked noodles
Tips
Brown the roast thoroughly on all sides to develop deep flavor and color before slow cooking
Skim fat from the cooking juices before thickening to prevent greasy gravy
Let the finished dish rest for 5-10 minutes before serving to allow flavors to meld
Good to Know
refrigerate up to 3 days in airtight container
can be made 1 day ahead, reheat gently with additional broth if needed
hot over pasta with crusty bread
Common Mistakes
brown meat thoroughly to avoid bland flavor
skim fat before thickening to avoid greasy sauce
don't skip resting time or juices will be thin
Substitutions
Gluten-Free Swaps
reduce liquid slightly
General Alternatives
mix garlic powder, onion powder, dried herbs
FAQ
Can I cook this on high instead of low?
Yes, cook on high for 4-5 hours instead of 8 hours on low, but low heat produces more tender results.
What if I don't have pappardelle pasta?
Any wide pasta works well - try fettuccine, egg noodles, or even mashed potatoes as a base.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days or freeze for up to 3 months in freezer-safe containers.