Spicy Italian Pot Roast

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.
Spicy Italian Pot Roast recipe

Whole30 compliant Spicy Italian Pot Roast

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 2½-lb chuck roast

  • 1 tsp sea salt

  • ½ tsp ground black pepper

  • 2 tbsp extra-virgin olive oil

  • 1 lb fingerling potatoes

  • 1 lb carrots, cut into 1-inch pieces

  • 2 yellow onions, coarsely chopped

    4 cups beef broth or beef bone broth

    1 28-oz BPA-free can diced tomatoes, with juices

  • 1 16-oz jar sliced pepperoncini, drained, half of liquid reserved

  • 1 tsp Italian seasoning

  • 1 tbsp paprika

  • ¼ tsp ground cayenne pepper, optional

  • 6 cloves garlic, peeled 

  • 1 bay leaf

  • chopped fresh flat-leaf parsley


1. Sprinkle roast with salt and pepper. In a large heavy skillet on medium, heat oil. Add roast and cook until browned on both sides, about 6 minutes.

2. Transfer roast to a 6-quart slow cooker. Add potatoes, carrots, onions, broth, tomatoes, pepperoncini with reserved liquid, Italian seasoning, paprika, cayenne (if using), garlic and bay leaf.

3. Cover and cook on low for 8 to 10 hours or on high for 4½ to 5 hours. Discard bay leaf.

4. Use a slotted spoon to transfer meat and vegetables to a platter; drizzle with cooking liquid and sprinkle with parsley. 

Note: This roast can also be served as a stew. Simply break up the cooked roast into smaller chunks. Divide the roast, vegetables and cooking liquid among bowls and sprinkle servings with parsley.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 662
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 172 mg
  • Fat Content: 39 g
  • Fiber Content: 7 g
  • Protein Content: 43 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 1877 mg
  • Sugar Content: 12 g
  • Monounsaturated Fat Content: 18 g
  • Polyunsaturated Fat Content: 2 g