Easy Crock Pot Beef With Italian Seasonings Recipe

Nothing says comfort food like pot roast on a chilly day. It’s easy to make in a Dutch oven and even simpler in a crockpot. This recipe, which cooks the roast in beef broth and Italian salad dressing mix, makes a well-seasoned pot roast that is a nice change from the more classic taste. It’s an excellent pot roast to shred for sandwiches.

Searing the roast not only enhances the flavor—it will improve the texture and color of the meat. If you’re short on time, go ahead and skip the browning step.

What cuts of meat are best for pot roast? Pot roast is by definition cooked for a long time at a low heat, whichever method you use. And that means tougher cuts that you couldn’t possibly eat if you cooked them for a short period of time. These cuts turn out succulent and flavorful after hours of slow cooking. They’re very inexpensive and usually cover more than one meal, so they are great for families.

The cuts to look for are chuck roast, boneless chuck roast, chuck arm roast, chuck shoulder roast, chuck seven-bone roast, brisket or round roast.


  • 1 boneless chuck or round roast, or brisket (3 to 4 pounds)
  • Dash freshly ground black pepper
  • 2 tablespoons olive oil, or vegetable oil, or as needed
  • (1-ounce) package au jus mix
  • (1/2-ounce) package Good Seasons Italian salad dressing mix
  • (10 1/2-ounce) can beef broth
  • 1/2 soup can water


  1. Gather the ingredients.

  2. Season beef on both sides with salt and pepper.

  3. Add olive or vegetable oil to a heavy skillet and brown roast well on both sides.

  4. Place pot roast in a slow cooker.

  5. Combine au jus mix, Italian salad dressing mix, beef broth and water and pour over roast.

  6. Cover and cook on low for 8 to 10 hours, or until beef is very tender.

  7. Serve pot roast with vegetables or shred it and serve it on split, toasted sandwich buns.

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