First Step: Prepare Your Ingredients Trim excess fat from the beef chuck roast but leave some to maintain flavor. Pat the roast dry with paper towels. Peel and roughly chop carrots and celery. Slice the onion and mince the garlic. Measure out your herbs, spices, giardiniera, and liquids to streamline assembly.

Second Step: Season and Sear the Meat Rub the beef roast evenly with the Italian herb blend, crushed red pepper flakes, salt, pepper, garlic powder, onion powder, and paprika. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides for 3-4 minutes each, creating a flavorful crust. Remove and set aside.

Third Step: Sauté Vegetables In the same skillet, add chopped carrots, celery, sliced onions, and garlic. Cook for about 5 minutes until the vegetables soften and absorb the pan’s flavor, stirring occasionally.

Fourth Step: Deglaze and Transfer to Slow Cooker If using wine, deglaze the skillet by pouring the wine in and scraping up browned bits. Simmer for 4 minutes until reduced by half. Transfer the skillet contents along with the beef roast to the slow cooker. Add beef broth, diced tomatoes, giardiniera, and any accumulated pan juices.

Fifth Step: Slow Cook the Pot Roast Cover and cook on low for 8–12 hours or on high for 6–9 hours until the meat is fork-tender and shreds easily. Check the liquid level halfway, adding broth if necessary.

Sixth Step: Prepare Optional Gravy Remove the beef and vegetables from the slow cooker and keep warm. Skim excess fat from the cooking liquid. In a saucepan, stir tomato paste into the liquid and whisk over medium heat. Add the dissolved cornstarch mixture and cook until thickened to gravy consistency.

Final Step: Serve and Enjoy Shred the beef and arrange on a serving platter with the cooked vegetables. Pour the rich gravy over the top or serve on the side. This feisty Italian pot roast pairs beautifully with creamy mashed potatoes, buttered noodles, polenta, or crusty Italian bread.