Slow Cooker Beef Pot Roast with 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.

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 31%
  • Fat: 10.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.1g
  • Carbohydrate: 23.3g
  • Fiber: 2.5g
  • Cholesterol: 84mg
  • Iron: 4.5mg
  • Sodium: 480mg
  • Calcium: 41mg

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

Preparation

  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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Slow Cooker Beef Pot Roast with Gremolata Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy