Slow Cooker Pot Roast With Gremolata - cooking recipe

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

Preparation

Sprinkle roast with salt and pepper.
Heat oil in large nonstick skillet over med high.
Coat pan with cooking spray.
Add roast to pan; cook 5 min, turning to brown on all sides.
Transfer roast to slow cooker.
Recoat skillet with spray.
Add onion to pan; saute 8 min or til tender.
Add broth and next 6 ingredients to pan; bring to a simmer.
Add broth mixture to slow cooker.
Cover and cook on high for 2 hours.
Reduce heat to low and cook 4 hours.
Remove bay leaves and thyme springs from slow cooker; discard.
Remove roast from slow cooker and shred with 2 forks.
To prepare gremolata, combine parsley, chopped garlic and thyme, and lemon peel, stirring well.
Serve with roast and veggie mixture.