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.
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
How to Make It
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.
To prepare gremolata, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with roast and vegetable mixture.
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