Italian Roast Beef (slow cooker)
November 12, 2025 • 0 comments
Esther usually throws the roast in the crock pot frozen. Eight to ten hours later and a couple minutes of pulling the meat apart and adding some seasonings ... An outstanding dinner!
Ingredients
- 3 - 3 1/3 pound beef roast (chuck, sirloin tip, etc.)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. oregano
- 1 tsp. onion salt
- 1/2 tsp. garlic salt
- 1 green pepper, chopped ~ optional
- 2 Tbsp. butter ~ optional
Directions
Place roast* in a crockpot, it can be frozen or thawed (if frozen, you may need to allow an extra hour or so of cooking time). Sprinkle with salt and pepper. Cook on Low until very tender and you can shred the roast with a fork, about 8-10 hours. Shred. If using, saute the green pepper in butter until tender. Stir in green pepper and remaining seasonings into beef. Cover and cook on Low for another 30 minutes. Serve with mashed potatoes or on your favorite bun.
*If using a leaner roast like rolled rump roast, you may need to add a 1/3 cup of water to the crockpot along with the salt and pepper before you cook it since there won't be as much fat to help keep it moist.
