High Protein Crockpot Italian Beef Roast is the perfect lazy dinner when you don’t want to spend all day in the kitchen.
To make this meal you will need beef, diced tomatoes, onion, garlic, rosemary, porcini mushrooms, parsley, and a few basic pantry staples. Everything cooks together slowly until the beef turns tender and easy to slice.
It’s a great option for busy weeknights, slower weekends, or anytime you want dinner ready with minimal effort. The leftovers store well, reheat easily, and work with simple sides like vegetables or rice.
This is the kind of recipe you can rely on when you want something filling without a lot of work.
Why You’ll Love This High Protein Crockpot Italian Beef Roast
High protein and filling
This roast is made with lean beef that provides a solid protein option for dinner.
Slow cooker friendly
The slow cooker handles most of the cooking with very little hands-on time.
Simple ingredients
Everything comes together using basic pantry and refrigerator staples.
Great for leftovers
The beef slices reheat well and hold their texture.
Ingredient Substitutions
Beef roast
Chuck roast can be used if bottom round is not available.
Fresh rosemary
Dried rosemary works well when fresh herbs are not on hand.
Porcini mushrooms
Finely chopped white mushrooms can be used as a substitute.
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Crock-Pot Large 8 Quart Programmable Slow Cooker with Auto Warm Setting and Cookbook
High Protein Crockpot Italian Beef Roast
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 3 pounds bottom round beef roast trimmed
- 1½ teaspoon kosher salt divided
- ¾ teaspoon ground black pepper divided
- 2 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 large red onion quartered and sliced thin
- 3 clove garlic minced
- 1 tablespoon fresh or ¾ tsp dried rosemary chopped
- 1 tablespoon dried porcini mushrooms chopped fine
- 14 oz diced tomatoes
- 8 sprigs fresh flat-leaf parsley tied together with kitchen string
Instructions
- Season the beef roast with some of the salt and black pepper.
- Lay out waxed paper and place the roast on top.
- Sprinkle flour over the roast and gently press it into the surface of the meat.
- Place a large skillet over medium-high heat and add olive oil.
- Place the roast in the skillet and brown on all sides.
- Transfer the browned roast to a slow cooker.
- Reduce the skillet heat to medium.
- Add the sliced onion and cook until softened.
- Add the garlic, rosemary, and chopped porcini mushrooms. Stir and cook briefly until fragrant.
- Transfer the onion mixture to the slow cooker. Add the diced tomatoes, remaining salt, remaining black pepper, and parsley bundle
- Cover and cook on LOW until the roast is tender.
- Remove and discard the parsley.
- Transfer the roast to a cutting board and loosely cover with aluminum foil. Allow the roast to rest.
- Pour the cooking liquid into a medium saucepan and place over high heat.
- Bring to a boil and cook until reduced to a thick sauce.
- Slice the roast against the grain.
- Serve the sliced beef with vegetables and sauce.
Notes
Tips and Tricks
Browning the Roast – Browning the beef before slow cooking adds depth to the finished dish and helps seal the surface. Slicing the Beef – Slice the beef against the grain to keep each piece tender. Sauce Thickness – Reducing the cooking liquid helps concentrate the flavors and creates a thicker sauce.Storing and Reheating
Store – Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through.Nutrition
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