Slow Cooker Beef Pot Roast with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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To produce a successful slow cooker pot roast, the classic recipe needs a flavor boost (here, from sun-dried tomatoes) and less liquid than oven or stove-top versions. A mixture of garlic, herbs, and lemon rind, gremolata is traditionally served in Italy with veal shanks. Ingredients:
1 (2 1/2-pound) boneless cross-rib chuck roast, trimmed |
1 1/2 teaspoons salt |
1 teaspoon freshly ground black pepper |
1 teaspoon olive oil |
cooking spray |
2 cups chopped onion (about 1 large) |
1 cup fat-free, less-sodium beef broth |
3/4 cup dry red wine |
1/4 cup chopped drained oil-packed sun-dried tomato halves |
1/4 teaspoon crushed red pepper |
4 thyme sprigs |
4 garlic cloves, crushed |
2 bay leaves |
3 large carrots, peeled and cut into 1-inch pieces |
2 pounds baking potatoes, peeled and cut into 1-inch pieces |
2 tablespoons chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh thyme |
1/2 teaspoon grated lemon rind |
1 garlic clove, minced |
Directions:
1. To prepare pot roast, sprinkle roast evenly with salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, turning to brown on all sides. Transfer roast to an electric slow cooker. Recoat pan with cooking spray. Add onion to pan; sauté 8 minutes or until tender. Add broth and next 6 ingredients (through bay leaves) to pan; bring to a simmer. Add broth mixture to slow cooker. Arrange carrots and potatoes around roast in slow cooker. Cover and cook on HIGH 2 hours. Reduce heat to low; cook 4 hours. Remove bay leaves and thyme sprigs from slow cooker; discard. Remove roast from slow cooker; shred with 2 forks.
2. To prepare gremolata, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with roast and vegetable mixture.
3. Wine note: Slow-cooked pot roast has a tender meatiness that's simple but luscious, especially when the roast's flavors are entwined with the earthiness of long-simmered root vegetables. Wines that work well with a dish like this are also soft, earthy, and (usually) red. One of my favorites is a supple zinfandel such as Bogle's Old Vine Zinfandel from California ($11). -Karen MacNeil
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