Comments on: Best Ever Slow Cooker Italian Pot Roast Over Noodles

By: Hootie

Hootie — Sun, 11 Jan 2015 22:00:48 +0000

I am finally writing to thank you for posting this wonderful recipe. It is one of my all-time favorite crock pot recipes. Always tender and delicious, I never even had to tweak it at all. So rich and hearty!

By: dianals

dianals — Thu, 09 Feb 2012 16:47:12 +0000

I have made this twice, once for just us..once for friends, yesterday, for dinner, I doubled it..FANTASTIC..We love this. I do take the meat out, about an hour before dinner, and cut off the fat, and cut into pieces, or have shredded it as well, it is that fork tender. Mushrooms and peas are a great addition at this point, just throw back into the crock and keep on warm!

By: prairieprincess

prairieprincess — Thu, 29 Sep 2011 13:09:14 +0000

My husband and I thought this was fantastic but the children were not such fans. I love the Italian twist on pot roast, brilliant! I’ll be making this again whether the kids like it or not!

By: wens965

wens965 — Mon, 05 Sep 2011 16:07:24 +0000

This pot roast was delicious and very easy to make. I made it exactly how the recipe said and it turned out perfect! Thank you for sharing!

By: foxfire

foxfire — Sat, 27 Aug 2011 15:21:18 +0000

This recipe was really good, but IMO nothing spectacular. Great stick-to-your-ribs crockpot meal!

By: spressner

spressner — Wed, 09 Mar 2011 17:04:57 +0000

i didn’t use the tapioca either. just threw some flour in. the house smelled wonderful when i got home from work. the roast was so tender and was such a good, hearty dish.
i didn’t have any problems with the meat burning as some of the reviews mentioned, i had my setting on low for 10 hours.
delicious!

By: beanplant

beanplant — Thu, 13 Jan 2011 20:13:24 +0000

I made a variation of this for dinner last night – I used elk stew meat that I had sitting in my freezer instead of a pot roast and added mushrooms and man, it was good!

By: cerysl

cerysl — Tue, 22 Jun 2010 23:06:06 +0000

This was great! I cooked mine on high for about 5 hours then turned it to low for the last hour (worked fine for the roast I had). I also substituted a heaping tablespoon of flour for the tapioca since we had none. I just coated the veggies in it when I had them chopped and before I added any of the tomato stuff to them.

The house smelled great. Made it with the egg noodles. Husband loved it, had leftovers for 3 days, and he NEVER eats leftovers!

By: Lenice

Lenice — Wed, 16 Jun 2010 21:36:21 +0000

I reviewed this last year before Tasty Kitchen made their review changes. I will again give this 5 mitts. It is delicious!

By: camlu

camlu — Sat, 10 Oct 2009 23:02:23 +0000

We tried this earlier in the week and it is really good. It was a tad greasy, so next time I think I’ll make sure I trim any fat that I can from the roast. Thank you for a great recipe!