Italian-Style Pot Roast

By cserumga

Per serving: 466 cal, 13g total fat, 149mg chol, 809mg sodium, 25g carb, 4g fiber, 54g protein

Ingredients

• 2 Tbsp olive oil
• 1 boneless beef chuck roast, trimmed, seasoned with salt and pepper (4-5 lbs)
• 6 cloves garlic, chopped
• 1/3 cup all-purpose flour
• 2 Tbsp tomato paste
• 1 Tbsp anchovy paste
• 1 Tbsp beef base (such as Better than Bullion)
• 1 cup dry red wine
• 1 can whole tomatoes in juice, quartered (14.5 oz)
• 2 dried bay leaves
• 1 tsp dried rubber sage
• 1/2 tsp dried rosemary
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1 lb small white potaotes, halved
• 4 carrots, cut into 2- to-3 inch pieces
• 12 oz cipollini, blanched, peeled
• 2 Tbsp minced fresh flat-leaf parsley
• 1 Tbsp minced garlic
• 2 tsp minced lemon zest

Preparation

Step 1

Heat oil in a large skillet over medium-high until shimmering. Brown roast on both sides, about 5 minutes per side. Transfer roast to a 4- to 6-qt slow cooker.

Stir garlic, flour, tomato paste, anchovy paste, and beef base into skiller and cook 1 minute.

Deglaze skillet with wine and reduce by one-third, scraping up bits on the bottom. Add tomatoes and juice, bay leaves, sage, rosemary, nutmeg, salt, and pepper flakes; bring to a boil and cook until thick, 3-4 minutes. Pour wine mixure over roast in slow cooker.

Add potatoes, carrots, and cipollini to the slow cooker. Cover slow cooker and cook until meat is fork-tender, on high setting, 4-5 hours, or low setting, 8-9 hours. Transfer roast to a platter. Using a slotted spoon, arrange vegetables around roast. Strain sauce; skim off any fat from the surface. Serve sauce with roast.

Combine parsley, garlic, and zest for the gremolata. Garnish roast with gremolata.