Slow Cooker Pot Roast With Gremolata

Submitted by kitchenslave03

"From Cooking Light, I'm trying it this weekend."

 

• Ready In: 6hrs 25mins
• Ingredients: 18
• Serves: 10

ingredients

• 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

directions

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.