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Slow Cooker Italian Pot Roast

A slow‑cooked pot roast flavored with cinnamon, cloves, allspice, peppercorns, red wine, and crushed tomatoes.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Slow Cooker Italian Pot Roast

Timeabout 8 hours

Ingredients

Directions

Prepare the spice mix

  1. Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.

Brown the meat and aromatics

  1. Heat a large sauté pan over medium‑high heat and add the oil.

  2. Add the meat and cook, turning, for 10‑15 minutes, until browned on all sides.

  3. Using tongs, transfer meat to slow cooker.

  4. Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned.

  5. Add the spice mixture and cook for 2 minutes.

  6. Add the red wine and cook for about 10 minutes, until reduced by about one-third.

Slow cook and serve

  1. Stir in the crushed tomatoes and salt to taste.

  2. Pour the sauce over the meat in the slow cooker.

  3. Cover and cook on low for about 8 hours, until the meat falls away from the bone.

  4. Transfer to a warmed serving dish and garnish with parsley.

  5. Serve immediately.

Nutrition, whole recipe (rough)

520Calories
30 gProtein
30 gFat
30 gCarbs
What these numbers assume: 14 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Celery Stalks1 stalk (40g)6
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef pot roast
Provides the main body of the dish, becoming tender and falling apart during long, slow cooking.
Red wine
Reduced by about one-third, it concentrates flavor and adds acidity to the sauce.
Crushed tomatoes
Form the body of the sauce, adding acidity, moisture and savory depth.
Yellow onion
Browned in the pan, it adds sweetness and savory depth to the sauce.
Olive oil
Conducts heat for browning the meat and softening the aromatics, adding fat.
Carrots
Add natural sweetness and body to the braising liquid as they soften.

The step that matters

Browning the meat. Searing the roast over medium-high heat creates browned flavor through the Maillard reaction. Crowding the pan or stopping early leaves the meat grey and the sauce flatter.

Swap the onion

How well each one fits the dish's main ingredients (cinnamon, clove, allspice, olive, beef, garlic, celery):

  1. Carrotfits better
  2. Eggplantfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against cinnamon, clove, allspice, olive, beef, garlic, celery. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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