Crock Pot Roast Beef with Giardinera

I have been making this roast for over 20 years, everyone who eats it wants the recipe, my family loves it and it’s almost embarrassing how simple it is to put together! I usually make it one or two times a year, about as many times as I use my crock pot. It’s perfect for the fall weather and goes wonderful with either polenta, potato gnocchi or buttered egg noodles on the side.

The cut of meat you get is either a rump roast or a top round. Make slits in the roast with a knife and then stuff slivers of garlic all around. Generously salt and pepper the roast and sprinkle with dried oregano. How easy is that?

The star of this dish is a large bottle of giardinera. Giardinera is a delicious condiment with a mixture of usually carrots, celery, olives, cauliflower, onion, and of course hot or mild peppers, brined and covered with oil, without it it just wouldn’t be the same! I hope you could find it in your neck of the woods but here in Chicago I can get it everywhere. There are recipes on the web if you want to make your own.

The other two ingredients are optional, tiny pearl onions and just a bit of stock, less than a cup, but honestly a little water would do just fine!

Just get a nice sear on your roast before you stick it in the crock pot, then pour the whole bottle of drained giardinera on top and then add your water or broth. Cover and cook on low for 8 hours or until very tender, it will make plenty of flavorful juice, enough to spoon over your cut roast or to toss in with some buttered noodles. I’ve also made this in the oven, searing it first, same way but with tin foil laid on top for half the time at 350F, it all depends on what size roast you have.

I personally like to make it the day before we eat it, because when the meat is cold it slices perfectly plus all those flavors get to infuse altogether overnight.

It’s amazing how something so simple can tastes so good! Buon Appetito!

Print Friendly, PDF & Email
Italian Sauces My Way E-Book


  1. I can imagine your family loves this.Everything is there for a great meal.Thanks for sharing:)

  2. I made a slow roasted brisket last night w/ Lipton onion soup mix, so I guess this is on par with that?
    I will now have to buy a crock pot so I can try this! I love this kind of dish for cool weather. YUM!

  3. I hardly use my crock pot – bad Claudia. This is an autumn (and winter) delight. I imagine the aroma whets the appetite. Tasty use of the giardinera. Happily – it’s all over MN too and I shall be making this. (When we get below 80 degrees).

  4. Marie – I never thought to use giardiniera this way, but I am definitely giving this one a try. Easy and delicious – your recipes always deliver.

  5. I’m looking forward to trying this.

  6. Very creative use of giardinera. Great way to get your veggies in as well as give some major flavor to your dish. Thanks for sharing!

  7. Mmmmnnn! Love this idea. It is just like the beef sandwiches we got in Chicago.

  8. Imbottito says:

    This is perfect fall fare.Now I am suddenly hungry.LOVE has a spot on our table at quite a few meals as a condiment of sorts.thanks for sharing

  9. It is beginning to get chilly here so a slowly braised roast like this sounds like comfort food. I, too, never thought to use giardiniera this way! I imagine the vinegar in the veggies adds a nice touch to the flavor of the meat. Coscto sells a big jar of giardiniera at a very good price.

    Your crock pot looks so prsitine, Marie! What do you use to clean it to keep it looking so white?

  10. The meal looks delicious – after reading the title I was hoping the post contained your super secret family recipe for the worlds best Giardinera 🙂

  11. I was about to put my crockpot away when I saw this; great recipe and I will use it when I try my hand at making a roast in it!

  12. Anonymous says:

    You say you usually make yours the day before you want to serve it. How would you warm it up so that it doesn’t get dry? Do you add any extra juices of any kind like more broth? Thanks and it sounds delicious, will definetly make it!

  13. Anonymous, It dosen’t ever get dry, there’s plenty of juice, You can do a quick warm up in the microwave or 300F in the oven covered with foil, it dosen’t take long to heat through. You can certainly eat it the day of, I just like the way the meat slices when it’s cold when I make a large roast for company.

  14. Perfect fall recipe…thanks for sharing with us.

  15. I’d like to use my slow cooker more often. This sounds perfect for a busy Christmas shopping day. It also reminds me of a similar roast beef dish I had once — took me forever to get the recipe; the cook was embarrassed about how easy it was. Her secret? Coke!

  16. Anonymous says:

    You have showed great perseverance behind the blog. It’s been enriched since the beginning. I love to share to with my friends. Carry on.

  17. It looks amazing!
    Congratulations, really!
    I will try the recipe this weekend for sure.

  18. Looks Great!

  19. Marie – I posted about your roasted red pepper sauce today

  20. We make this every once in awhile! Delicioso!

  21. Just so you know – I made this over the weekend. Everyone smiled. No leftovers.

  22. I broke down and bought Cook’s Illustrated’s new Slow Cooker cookbook. I have a crockpot (just like yours) and I forget to use it more often. I once bought a jar of Giardinera, and then forgot what recipe I saw that used it. This is a great idea, and I’m sure it’s something we’d love to eat in our own home.

  23. I’m just curious; what size roast would you advise?

    Thank you so much.

  24. Shugah, 3 or 4lbs, anything bigger use 2 bottles of giadiniera

  25. Great recipe! Chicago has the best giardinera. Man, am I craving an Italian beef right now!

  26. I’m glad that i see again
    [url=]eye makeup[/url]
    [url=]natural makeup tutorial[/url]
    [url=]asian makeup tutorial[/url]

  27. I’m glad that i read again

    [url=]christmas lights[/url]

  28. What size roast???