Real comfort food stirs up feelings of warmth. happiness. fond memories … all those heart-warming traits that make a recipe worth passing down generation after generation.
Yet, despite the fact it hasn’t been that chilly here this month, nonetheless, I can’t get wintertime comfort foods out of my mind! No bother. The lack of freezing temperatures is no reason to miss out on the simple joy of a warm meal of rich, tasty beef slow-roasted to perfection … my trusty friend Monsieur Crockpot doing all the work, while I go about a busy day of chauffeuring the boys here, there and back again.
The recipe? It’s an heirloom. True comfort food at its finest. So moist and delicious, it’s hard to believe this slow-cooker Italian roast is so simple to make. Just toss the ingredients into your crockpot and go … a delightful dinner will be waiting for you when you get home.
Ingredients
- 1 1/2 lbs boneless beef chuck roast, cut into 4 equal pieces
- 1 1/4 tsp dried Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 medium green bell pepper, seeds removed, sliced
- 1 medium red bell pepper, seeds removed, sliced
- 1 medium sweet onion, sliced
- 10 oz. white mushrooms, quartered
- 1/3 cup beef or chicken stock (homemade stock is best!)
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp pure maple syrup
Instructions
- Lightly coat bottom of a 6-quart slow cooker with olive or coconut oil.
- Season both sides of each piece of roast with Italian seasoning, salt and pepper. Place meat in the bottom of the slow cooker and top with the peppers, onion and mushrooms.
- In a small bowl, whisk together the broth, vinegar, Worcestershire sauce and maple syrup. Pour marinade over the peppers, onion and mushrooms.
- Cover and cook on high for 5-6 hours or on low for 7-8 hours.
- Divide the roast pieces among four plates and top with peppers, onion and mushrooms and a spoonful of the au jus. Garnish with fresh basil, if desired.
- Serve with a baked sweet potato and mixed greens salad. Enjoy!
Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!
This looks and sounds delicious. Can’t wait to try it!
Thanks, Krista! Hope you enjoy it as much as we do! Appreciate your kind words. Blessings, Kelly 🙂
This recipe sounds delicious. I’ve always wondered how to make Au Jus! Thanks for sharing.
Hi, Stephanie. “Au Jus” is a fancy French term that simply means the natural juices given off by meat as it cooks. By adding some acids to the meat, it really boosts the flavor of the au jus and also helps the meat to become nice and tender. I hope you enjoy this recipe as much as we do. Blessings to you, Kelly 🙂
Hi Kelly. I love your blog! You have been very instrumental in helping me over-haul my pantry and get serious about menu planning. Have you ever used other cuts of beef for this recipe? I do not have a chuck roast, but have 2 small eye roasts and 1 big rump roast. Any thoughts?
Hi, Michelle. The rump roast should work very nicely. Just be sure it’s boneless and cut it into normal sized steaks about two inches thick roughly the size of your hand. You may need to watch the cook time – I’d check it at the 4.5 hour mark and you’ll have a good idea of about how much longer to let it go. And thank you so much for your kind words, I’m so glad you’re finding this site helpful! Many blessings to you and your family, Kelly 🙂
Do you know the nutrition fact breakdown for this recipe?
Hi, Rachel. I don’t have a nutritional tracking program, however, you can easily determine the nutritional profile of any recipe by using a system such as this one: http://www.myfitnesspal.com/. I don’t personally use this and there are certainly many others to choose from, this is just an example. Blessings, Kelly
Thanks Kelly!
I go back to this delicious recipe frequently. It’s so easy and flavorful. I know I’ll have a nourishing meal on the table after a long day at work that everyone will eat without arguing! I get my meat from a local butcher who sells a bone-in sliced shank. This is the piece of meat that I use in this recipe. The marrow and bones are an added bonus which I’ll add to bone broth later this week. Kelly, you’re an inspiration! I’m always point friend to your site when they ask how I manage to cook nourishing meals for my family and still work full time. Thanks for all you do!!
Thank you so much, Ann! You are so sweet. It’s a real honor to provide recipes and encouragement here for beautiful women like you. I appreciate you taking the time to be an encourager! You are a blessing! 🙂
Hi Kelly! I need some help! I am making this right now and I’ve discovered that I don’t have any red wine vinegar! I have balsamic, apple cider, and white cooking wine. Would any of these work to substitute?? Thank you!
I would go with balsamic. I bet it will be awesome. I use balsamic in my beef stew recipe. Of course, I’m sure any vinegar will be fine. Let me know how it turns out. 🙂
This was excellent Kelly! My picky kids liked it too! My roast was larger so I doubled the sauce just to make sure it didn’t end up dry and I probably didn’t even need to (plenty of au jus). I will definitely be repeating this recipe. Thank you so much!
So glad you and your family enjoyed this recipe, Rachel. I appreciate you taking the time to leave a kind note! 🙂