Slow Cooker Pot Roast With Gremolata |
|
 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 10 |
|
From Cooking Light, I'm trying it this weekend. Ingredients:
2 1/2 lbs boneless cross-rib roast, trimmed |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon olive oil |
2 cups onions, chopped |
1 cup low sodium beef broth |
3/4 cup red wine |
1/4 cup sun-dried tomato packed in oil, chopped |
1/4 teaspoon crushed red pepper flakes |
4 fresh thyme sprigs, plus |
1 teaspoon chopped fresh thyme sprig, reserved for gremolata |
4 garlic cloves, crushed plus |
1 garlic clove, finely chopped reserved for gremolata |
2 bay leaves |
3 large carrots, peeled and cut in 1 inch pieces |
2 lbs baking potatoes, peeled and cut into 1 inch pieces |
2 tablespoons fresh parsley, chopped |
1/2 teaspoon lemon rind, grated |
Directions:
1. Sprinkle roast with salt and pepper.
2. Heat oil in large nonstick skillet over med high.
3. Coat pan with cooking spray.
4. Add roast to pan; cook 5 min, turning to brown on all sides.
5. Transfer roast to slow cooker.
6. Recoat skillet with spray.
7. Add onion to pan; saute 8 min or til tender.
8. Add broth and next 6 ingredients to pan; bring to a simmer.
9. Add broth mixture to slow cooker.
10. Cover and cook on high for 2 hours.
11. Reduce heat to low and cook 4 hours.
12. Remove bay leaves and thyme springs from slow cooker; discard.
13. Remove roast from slow cooker and shred with 2 forks.
14. To prepare gremolata, combine parsley, chopped garlic and thyme, and lemon peel, stirring well.
15. Serve with roast and veggie mixture.
|
|