Slow Cooker Tomato Basil Pot Roast for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a more intense flavor profile, consider allowing the shredded beef to sit in the sauce on the 'warm' setting for an additional 15 minutes before serving.

This extra time allows the meat to absorb more of the tomato basil sauce, resulting in a deeper, more cohesive flavor. Additionally, if the sauce appears too thin after shredding, you can leave the lid off for the final 20 minutes of cooking to allow some of the moisture to evaporate.

When serving, consider the texture of the pasta used. Pappardelle is an excellent choice as its wide, flat shape is perfect for holding onto the thick tomato sauce and shredded beef.

If you are preparing this for a larger group, you can easily double the recipe provided you have a sufficiently large slow cooker. Always ensure that any leftovers are cooled to room temperature within two hours before storing them in the refrigerator to maintain food safety standards.

Variations

• Spicy Tomato Basil Roast: Add one teaspoon of crushed red pepper flakes to the slow cooker along with the Italian seasoning to provide a subtle, warming heat that pairs beautifully with the tomato sauce.
• Vegetable-Enhanced Roast: Incorporate two cups of sliced carrots and one large chopped onion to the bottom of the cooker before adding the beef to introduce additional texture and natural sweetness to the final dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.

Store any leftover shredded beef and sauce in an airtight container in the refrigerator for up to three days. Ensure the container is sealed tightly to prevent the meat from drying out or absorbing other odors from the fridge.

When you are ready to enjoy the leftovers, you can reheat them gently on the stove over low heat or in a microwave-safe dish until thoroughly heated through, ensuring the center reaches a safe temperature.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, allow it to cool completely within two hours, and store it in the refrigerator.

You can reheat the entire portion when needed, making it a convenient option for meal planning. The beef will remain tender and flavorful even after being reheated, provided it is not overcooked during the warming process.

Serving ideas

Serve the shredded beef over a bed of freshly cooked pappardelle pasta, ensuring each portion has a generous amount of the tomato basil sauce. The wide noodles provide the perfect base for the hearty meat. You might consider pairing this with a side of steamed green vegetables or a crisp garden salad to balance the richness of the roast, providing a clean, fresh contrast to the savory, slow-cooked beef and tomato base.

For a more rustic presentation, serve the roast directly from the slow cooker, allowing guests to portion the beef and sauce onto their own plates. Providing a small bowl of freshly grated hard cheese or a sprinkle of fresh herbs can add a nice finish, though the dish is flavorful enough to stand on its own. Ensure the pasta is tossed with a small amount of olive oil before adding the beef to prevent it from sticking together.

Frequently asked questions

Recipe card

Slow Cooker Tomato Basil Pot Roast for an Easy Dinner

Prep 5 minCook 8 hRest 10 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb beef chuck roast
• 1 can (14.5 oz) diced tomatoes
• 1 packet Italian seasoning
• 1 jar (24 oz) pasta sauce

Instructions

1. Place the raw beef chuck roast into the bottom of the slow cooker basin. Ensure the meat is positioned centrally to allow for even heat distribution during the long cooking process.
2. Dump the diced tomatoes over the beef. Sprinkle the entire packet of Italian seasoning evenly across the surface of the meat and tomatoes. Finally, pour the jar of pasta sauce over the top, ensuring it covers the roast.
3. Cover the slow cooker with the lid. Set the device to the low setting and cook for 8 hours. This slow, moist heat process allows the connective tissues in the beef roast to break down completely, resulting in a tender texture. Ensure the meat reaches an internal temperature of at least 145°F (63°C) and let the meat rest for at least 3 minutes before shredding.
4. Remove the cooked beef from the slow cooker and place it onto a cutting board or platter. Use two forks to shred the beef into bite-sized pieces. Once shredded, return the meat to the sauce in the slow cooker to coat it thoroughly. Serve immediately over prepared pasta.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.