This tomato pot roast cooks slowly to tender perfection in a rich, creamy tomato sauce that's perfect with rice or potatoes. This easy dinner takes just a few minutes of hands-on time and simple ingredients to prepare.
The first time I ever ate creamy tomato pot roast was at our friend's house for dinner. As I savored the first bite, all I could think was how amazing and different the gravy tasted.
Pot roast with tomato paste results in a gravy with a wonderful combination of beef and tomato flavor. Honestly, I've never had a gravy quite this thick or rich with a roast before.
The whole meal was fabulous actually but I am a gravy and sauce person. Ken thinks that this slow cooker pot roast recipe is just another excuse for me to consume gravy! He is probably correct to a certain degree.
If you enjoy cooking beef in your slow cooker, try this slow cooker sweet and sour beef roast or slow cooker balsamic beef roast.
Why You Will Love this Recipe
- It's a super-easy recipe that's made in your slow cooker so there's very little active cooking time.
- The slow cooker results in a pot roast that's incredibly tender.
- The succulent gravy is a unique blend of beef broth, tomato, and a bit of heavy cream.
- Everyone loves Italian tomato beef roast!
This recipe only uses simple ingredients that are readily available at your local grocery store - if they're not already in your kitchen!
The main players are below, but you'll find the complete list of ingredients along with their amounts in the recipe card at the end of the post.
- Beef roast: There are a few options for the cut of beef when it comes to preparing pot roast. You can choose from beef pot roast, boneless, top or bottom blade, sirloin tip, or cross rib. Look for a piece of meat with lots of marbling throughout the entire piece of meat.
- Sweet onion: Sweet onions make a nice balance to the acid of the tomatoes and white wine. But you can also make this recipe with other types of onions.
- Beef broth: Adds more flavor to the pot roast as it cooks. You can swap it for vegetable or chicken broth.
- Dry white wine: You could also use a dry red wine or leave it out and add more broth. But it does add more depth of flavor to the gravy.
- Tomato paste: The intense concentration of tomato flavor in tomato paste adds a nice balance of sweetness and acid to the tomato gravy.
- Thyme and garlic: Simple seasonings to make the pot roast and gravy taste even better.
- Heavy or whipping cream: Added at the end to transform the rich tomato sauce into the perfect creamy tomato mixture for your pot roast.
- Spicy: If you want to add a bit of spice to this slow cooker Italian pot roast, add paprika or chili pepper flakes to give it some zing.
- Rub it: For more flavor, rub your favorite spice blend or salt, pepper, and any herbs of your choice onto the beef before you place it in the slow cooker.
- Change the tomatoes: Use tomato sauce or tomato puree instead. You will need more to achieve the same amount of tomato flavor so for every tablespoon of paste use three tablespoons of the replacement.
- Change the seasoning: Add more herbs including oregano, marjoram, tarragon, basil, parsley, rosemary, or an Italian seasoning blend to add more flavors.
- Thicker and creamier gravy: Swap the whipping cream for sour cream instead.
- Add vegetables: Mushrooms, carrots, celery, green beans, corn, cauliflower, squash or turnip cut into similar sized pieces work great with slow cooker pot roast.
How to Make Tomato Pot Roast in the Slow Cooker
This is an incredibly easy recipe to make and you can get a glimpse of how to make it here. Check the recipe card for all the details.
- Combine the wine, broth, tomato paste, and spices in the slow cooker.
- Use a whisk to mix everything together.
- Add the onions to the bottom of the crockpot.
- Place the pot roast on top.
- Cook on low for 6 to 8 hours.
- Remove the beef roast, turn the slow cooker to high, and add the cream mixture.
- Cook the tomato gravy covered with a lid until thickened.
- Slice up your pot roast and serve up with the creamy tomato sauce and your favorite sides.
Refrigerator: Store leftovers in an airtight container for up to four days.
Freezer: Pot roast with tomato sauce freezes great. Store it in an airtight, freezer-safe container for up to three months.
Reheat: If frozen, thaw out in the fridge overnight. Place the slices roast beef topped with the sauce in a baking dish, cover it, and bake at 325° F until heated through, about 20-25 minutes.
What to Serve with Tomato Pot Roast
This pot roast with tomatoes is perfect with all the classic sides that we normally think of when we think of roasts.
- Potatoes: It's great with mashed potatoes, air fryer garlic potatoes or cheesy potato casserole.
- Pasta: This Italian-style pot roast is perfect with this creamy risotto pasta, macaroni and cheese, or a bowl of plain cooked pasta.
- Rice: Steamed white, brown or wild rice pilaf works great too since it soaks up all the yummy juices of the creamy tomato gravy.
- Vegetables: Instant pot asparagus, parmesan green beans, and glazed carrots are a few of our favorites.
- Choose the right roast for slow cooking. Top or bottom blade, chuck, round, sirloin tip, or cross rib work best because they all have the perfect amount of fat for slow cooking.
- Don't rush the roast. If it isn't tender after the initial cook time, let it keep cooking. You know it's done when you can shred it with a fork.
- Add more vegetables such as diced carrots, celery, bell peppers, and mushrooms to the pot roast for added flavor and texture.
- The total cooking time may vary depending on the size of the roast you buy. Begin checking for doneness once it's been cooking for six hours.
- Be sure to let the roast rest for at least 10 minutes before cutting so the juices can absorb back into the roast.
- Keep an eye on the liquid in the slow cooker as it cooks. Add more if necessary.
- Use a large 6-8 quart (5-7 liter) heavy duty ceramic or metal slow cooker with tight fitting lid so that steam does not escape during cooking process. If possible use one with non-stick surface which will make clean up easier.
No, it's not necessary. Some recipes suggest it to add a nice caramelized crust on the outside of the beef. If desired, you can brown it first in a skillet with some oil over medium-high heat before transferring it into your crockpot. Cook it on each side just long enough to brown the meat. This step is not necessary but can definitely give an extra depth of flavor to your roast if desired.
The time may vary on the size of your roast and the size of your crockpot. A 3 to 4 pound roast will take about 6 to 8 hours while a larger roast may need up to 12 hours. The roast is done when it shreds easily with a fork.
A meat thermometer is the most accurate way to ensure that any type of meat is thoroughly cooked. Beef is safe to eat when cooked to a minimum temperature of 145° F. However, pot roast needs to cook a long time to be tender. You will usually know it's done when it easily falls apart or shreds when stuck with a fork.
The liquid in the crockpot after cooking will be the consistency of an au ust. You can serve it that way and skip the flour and cream. Adding the cream and some flour will result in a thick, creamy gravy.
More Slow Cooker Beef Recipes
Slow Cooker Creamy Tomato Beef Roast Video
Creamy Tomato Pot Roast (Slow Cooker)
- 4 pounds beef pot roast boneless, top or bottom blade, sirloin tip or cross rib
- 1 large sweet onion thinly sliced
- 1 ½ cups beef broth chicken or vegetable broth
- ½ cup dry white wine
- 6 ounce can tomato paste
- 1 tablespoon thyme, dried
- 2 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ⅔ cup heavy cream (35%)
- ¼ cup all-purpose flour
- In your slow cooker add wine, broth, tomato paste, thyme, garlic, salt and pepper. Stir to combine.
- Sprinkle onions as evenly as possible on the bottom of the slow cooker. Add beef and cover. Cook on low for 6-8 hours, or until beef is tender.
- In a cup or small bowl stir together cream and flour until smooth.
- Remove beef from slow cooker and you have 2 options at this point.
- You can either pour juices from your slow cooker into a saucepan and on medium high heat bring to a gentle boil. Add in cream mixture and stir until thickened.
- The other option is to turn your slow cooker up to high and add cream mixture to your slow cooker. Stir until fully combined and leave covered for about 15 minutes, or until thickened.
- Regardless of which option you take this gravy is delicious. Serve with beef. Enjoy!
- Choose the right roast for slow cooking. Top or bottom blade, chuck, round, sirloin tip, or cross rib work best because they all have the perfect amount of fat for slow cooking. Don't rush the roast. If it isn't tender after the initial cook time, let it keep cooking. You know it's done when you can shred it with a fork. Add more vegetables such as diced carrots, celery, bell peppers, and mushrooms to the pot roast for added flavor and texture. The total cooking time may vary depending on the size of the roast you buy. Begin checking for doneness once it's been cooking for six hours. Be sure to let the roast rest for at least 10 minutes before cutting so the juices can absorb back into the roast. Keep an eye on the liquid in the slow cooker as it cooks. Add more if necessary. Use a large 6-8 quart (5-7 liter) heavy duty ceramic or metal slow cooker with tight fitting lid so that steam does not escape during cooking process. If possible use one with non-stick surface which will make clean up easier.
This post was originally published December 2017. It has been updated with new images and content.
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