Kitchen notes · a little help before you start
Crock Pot Tuscan Pot Roast
Tender pot roast takes on the tang of balsamic dressing and the rich flavor of sun dried tomatoes. Artichokes and onions settle around the beef, giving each forkful a little something soft and savory alongside the meat.
- Prep
- 10 min
- Cook
- 360 min
- Original yield
- Serves 8
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Season the beef first
Salt and pepper both sides of the roast before the vegetables go on top. Once everything is layered in, it’s much harder to season the meat evenly.
2. Keep the toppings on the roast
The onions, sun dried tomatoes, artichokes, and garlic all go right over the beef before the dressing is added. That gives the roast plenty of contact with the savory mixture as it cooks.
3. Use the low setting
This roast is cooked on low for 6 to 8 hours. Plan for that slower cook rather than switching the timing to a faster setting, since the recipe only gives the low-cook direction.
Get to know the ingredients
Chuck roast
Chuck roast is the cut called for here, and it goes into the slow cooker whole before cooking. Afterward, you can leave it in chunks or shred it into the cooked vegetables.
Sun dried tomatoes in oil
Use the oil-packed sun dried tomatoes from the jar. They’re layered over the roast with the onion, artichokes, and garlic, so they become part of the saucy mixture at the end.
Drained artichoke hearts
The artichoke hearts should be quartered and drained before they go in. Since they’re mixed through the finished meat, that bite-sized shape matters more than it might seem.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Crock Pot Tuscan Pot Roast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the roast is done, decide how you want it: big tender chunks or shredded. Either way, mix the meat back through the onions, sun dried tomatoes, and artichokes so every serving gets some of the good stuff.
A little more help as you go
Mix after pouring
After the balsamic dressing goes over the top, give the layered ingredients a mix to combine. You’re not trying to break up the roast, just bring the topping and dressing together.
Pressed garlic spreads out better
The garlic is pressed before it goes in, which helps it mingle with the dressing and vegetables instead of staying in larger pieces on top of the roast.
A few questions you might have
Do I need to brown the roast first?
No browning step is included here. The roast goes straight into the bottom of the slow cooker, then gets seasoned on both sides before the toppings are added.
Should I drain the sun dried tomatoes?
Use sun-dried tomatoes packed in oil. The artichoke hearts should be drained.
Do the vegetables go under or over the beef?
They go over the roast. Layer the onion, sun dried tomatoes, artichoke hearts, and garlic on top, then pour over the balsamic dressing and mix to combine.
How do I know whether to chunk or shred the meat?
Both are part of the finish. Serve it in chunks if you want distinct pieces of beef, or shred it and mix it through the onions, tomatoes, and artichokes.
Can I cook it on high instead?
The recipe only gives a low setting, cooked for 6 to 8 hours. Stick with that direction rather than guessing at a high-setting time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.