Slow Cooker Pot Roast With Gremolata

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 2 1/2 lbs boneless cross-rib roast, trimmed
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon olive oil
• 2 cups onions, chopped
• 1 cup low sodium beef broth
• 3/4 cup red wine
• 1/4 cup sun-dried tomato packed in oil, chopped
• 1/4 teaspoon crushed red pepper flakes
• 4 fresh thyme sprigs, plus
• 1 teaspoon chopped fresh thyme sprig, reserved for gremolata
• 4 garlic cloves, crushed plus
• 1 garlic clove, finely chopped reserved for gremolata
• 2 bay leaves
• 3 large carrots, peeled and cut in 1 inch pieces
• 2 lbs baking potatoes, peeled and cut into 1 inch pieces
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon lemon rind, grated

Recipe

• 1 sprinkle roast with salt and pepper.
• 2 heat oil in large nonstick skillet over med high.
• 3 coat pan with cooking spray.
• 4 add roast to pan; cook 5 min, turning to brown on all sides.
• 5 transfer roast to slow cooker.
• 6 recoat skillet with spray.
• 7 add onion to pan; saute 8 min or til tender.
• 8 add broth and next 6 ingredients to pan; bring to a simmer.
• 9 add broth mixture to slow cooker.
• 10 cover and cook on high for 2 hours.
• 11 reduce heat to low and cook 4 hours.
• 12 remove bay leaves and thyme springs from slow cooker; discard.
• 13 remove roast from slow cooker and shred with 2 forks.
• 14 to prepare gremolata, combine parsley, chopped garlic and thyme, and lemon peel, stirring well.
• 15 serve with roast and veggie mixture.