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Slow Cooker Beef Pot Roast with Gremolata

Yield 10 servings (serving size: 3 ounces meat, about 3/4 cup vegetable mixture, and about 1 teaspoon gremolata)
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

  • Pot roast:
  • 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
  • Gremolata:
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon rind
  • 1 garlic clove, minced

Nutrition Information

  • calories 309
  • caloriesfromfat 31 %
  • fat 10.8 g
  • satfat 3.6 g
  • monofat 5.1 g
  • polyfat 0.6 g
  • protein 29.1 g
  • carbohydrate 23.3 g
  • fiber 2.5 g
  • cholesterol 84 mg
  • iron 4.5 mg
  • sodium 480 mg
  • calcium 41 mg

How to Make It

  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