Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Jeanne Thiel Kelley
Recipe by Cooking Light October 2006

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

309 calories; calories from fat 31%; fat 10.8g; saturated fat 3.6g; mono fat 5.1g; poly fat 0.6g; protein 29.1g; carbohydrates 23.3g; fiber 2.5g; cholesterol 84mg; iron 4.5mg; sodium 480mg; calcium 41mg.
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