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
Thought this had a great flavor. Could eat the potatoes without having to put any sauce or gravy on them. It could have been the actual piece of meat but it was a bit stringy. Made the gremolata just because I had the ingredients but probably wouldn't use it again.
This was really good. It might replace my older favorite from CL just for being able to put it all in the crock pot. I did set it to cook on high for 4 hours, but that dried the beef out a little (wasn't home for decreasing temp). Next time I will cook for 3 on high instead. The flavor was nice in the meat, but outstanding on the vegetables. I added quartered baby bella mushrooms to the pot with the other veggies, extra garlic & used dried thyme. Very pleased with this recipe & will go into rotation regularly.
I used chuck beef stew meat for this instead of the roast, but followed everything else. I was short on time so I slowed cooked it on high for only 4 hours and it was delicious! I didn't make the gremolata and it didn't really need it. This is definitely a keeper! By the way, the smelled it infused in the house was so yummy.. my husband couldn't wait to eat it!
I loved this recipe. I followed the recipe for the most part but didn't use potatoes. I also lightly coated the roast with flour. I added sliced cremini mushrooms and chopped celery. I also didn't make the gremolata. I pureed the sauce and veggies with a hand blender. Very tasty!