Italian Roast with Potatoes

Ruthie Schiefer Vassar, MI

Prep. Time: 30–35 Minutes
Cooking Time: 6–7 Hours


  • 6 medium potatoes, peeled if you wish, and quartered
  • 1 large onion, sliced
  • 3–4-lb. boneless beef roast
  • 26-oz. jar tomato and basil pasta sauce, divided
  • ½ cup water
  • 3 beef bouillon cubes

Ideal Slow Cooker Size: 5-Quart


  1. Place potatoes and onion in bottom of slow cooker.
  2. Meanwhile, brown roast on top and bottom in nonstick skillet.
  3. Place roast on top of vegetables. Pour any drippings from the skillet over the beef.
  4. Mix 1 cup pasta sauce and ½ cup water together in a small bowl. Stir in bouillon cubes. Spoon mixture over meat.
  5. Cover and cook on Low 6–7 hours, or until meat is tender but not dry.
  6. Transfer roast and vegetables to serving platter. Cover with foil.
  7. Take 1 cup cooking juices from the slow cooker and place in medium-sized saucepan. Stir in remaining pasta sauce. Heat.
  8. Slice or cube beef. Serve with heated sauce.