Italian Style Chuck Roast

You can never have enough crock pot recipes and this one was a homerun.  You can easily prep it all the night before and then toss it in the pot in the morning or make it a weekend project.  This is a perfect way to use a cheaper tougher cut of meat and have it come out amazing.  You can substitute for an eye of round roast or any cut you like.  I hope you enjoy and can withstand the amazing smell in your house until it is finished.  I got told this was the best roast I have made with the best sauce, hope you enjoy :)


4.7 from 7 reviews
Italian Style Chuck Roast
Prep time
Cook time
Total time
Serves: 8
  • 1 large chuck roast
  • 32 ounces diced tomatoes, canned
  • 12 ounces tomato paste
  • 12 ounces tomato sauce
  • 8 cloves garlic, minced
  • 1 onion, chopped
  • 4 carrots, peeled and chopped
  • 2 stalks celery, sliced
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 2 tsp salt
  • 2 tsp black pepper
  • 4 bay leaves
  1. Mix together all ingredients except for your roast and stir well
  2. Cut your chuck roast into small pieces, I cut each one into three pieces and then place in the bottom of your crock-pot
  3. Pour all of your sauce over your roast and cover
  4. Cook on low for 8-10 hours or high for 4-5 hours
  5. Serve and enjoy
  6. Save the left over sauce and use it on your eggs, chicken, meatballs, spaghetti squash etc

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  1. This was supper yummy! I ended up using the extra sauce and cooking some chicken breast overnight in the crock pot. Such an easy recipe with great flavor!

  2. Fabulous! We have been using this receipt for a while now. We use whole tomatoes from our garden (Drained if canned for thicker sauce). We also sear the roast first for added flavor.
    As a follow up meal with the delecious left over sauce, we cook a whole chicken (cut up) for the same recomended time.
    Plate over rice for a another great meal.
    Thanks for this awesome recipe!

  3. Delicious!! I made for a couple of girlfriend’s Friday night. I was surprised at the amount of tomatoes, but it was so good. Thank you George!

  4. I’ll try this over the weekend. I’m thinning about shredding the roast and using it in a lasagna.

    Yes Kat, Put this in your dutch oven or covered casserole dish and put it in the oven @300 for 4 hours. If the meat is not completely submersed in sauce you will get the maillard reaction and not need to sear the meat. Just turn it over every hour so it browns on both sides.

  5. This was fantastic! Tried it out in my brand new crockpot and it was definitely the most appropriate inauguration. Thank you!

  6. Nice. Did you sear the chuck roast before? Or is that not necessary for this one. I’m totally trying this this Saturday.

  7. This was delicious! We served this with zucchini noodles and were quite pleased. It reminded me of Swiss steak. Thanks for the recipe!

  8. This was and is very very yummy!!! Reheats well and goes good over spaghetti squash… I told my dd it was spaghetti and she ate it up…

  9. This was fantastic. I have ton of extra sauce which I can use later in the week for meatballs and spaghetti squash. Thanks for another great recipe!

  10. I think I’m the only person I know that doesn’t have a crockpot – but I think I could do this either stove-top or in the oven in my cast-iron dutch oven. Any thoughts on that?

  11. This was easy and the meat came out very tender and flavorful.

    There was a lot of sauce! Next time, I would use less tomato paste–a bit strong for me. At any rate, I have a lot of leftover sauce to add to chili, soup, over eggs, etc.


  12. George –
    This has become my #1 go-to recipe – everyone in the family loves it – my husband and I actually almost fought over the leftovers last night!

    I just wanted to thank you for all of the extra effort you put into this site – as a dual military couple, we understand the demands of the job and you are a truly impressive and inspirational individual. Thank you for your service and thank you for sharing your journey with all of us.

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