Slow Cooker Pot Roast With Gremolata Recipes

SLOW COOKER POT ROAST WITH GREMOLATA

Steps:

• 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.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

PAULA DEEN'S POT ROAST IN A CROCK POT

Steps:

• Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.