Italian-Style Pot Roast with Gremolata

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
• 1/3 cup all-purpose flour
• 2 Tbsp tomato paste
• 1 Tbsp anchovy paste
• 1 Tbsp beef base
• 1 cup dry red wine
• 1 can whole tomatoes in juice, quartered (14.5 oz)
• 2 dried bay leaves
• 1 tsp dried rubbed 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 potatoes, halved
• 4 carrots, cut into 2- to 3-inch pieces
• 12 oz cipolliin, 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 skillet 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 mixture over raost in slow cooker.

Add potatoes, carrots, and cipollini to the slow cooker. Cover slow cooker and cook until meat is fork-tender, on hogh, 4-5 hours, or low, 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.