I know... how could it not be so fabulous?
Beer... Beef... Braising... Well, it was very good. But not my favorite pot roast of all time. So instead of giving you a recipe that I could easily forget, I'll share my FAVORITE pot roast. (Drooling...)
BTW the Beer Braised Beef recipe was from CL mag... and so is this one... modified a bit though.
Slow Cooker Beef Pot Roast with Gremolata
(NOTE: Start roast in morning...)
For the Pot Roast:
1 (2 1/2-3 pound) boneless chuck roast
1 1/2 tsp kosher salt
1 tsp FG black pepper
1 tsp olive oil
2 c chopped onion (about 1 large)
1 can beef broth
1 cup red wine
1/4 c sundried tomatoes packed in oil, drained, chopped
1/4 tsp crushed red pepper
4 thyme sprigs
4 garlic cloves, crushed
3 large carrots, peeled and cut into 1inch pieces
2 lbs baking potatoes, peeled and cut into 1inch pieces
For the Gremolata-
If you are thinking, what's this? Do I really need to make this too? The answer is a very firm YES! To me, Pot Roast without gremolata now seems one dimensional and heavy. Gremolata will change the way you look at braised meat. :)
2 tbsp chopped fresh flat leaf parsley
1 tsp chopped fresh thyme
1/2 tsp grated lemon rind
1 garlic clove, mince
To prepare roast, sprinkle meat with salt and pepper. Heat oil in large skillet over med-hi heat. Coat pan with cooking spray. Add roast to pan, cook 5 minutes, turning to brown all sides. Transfer roast to slow-cooker. Recoat skillet with cooking spray. Add onions and saute until tender. Add broth and next 6 ingredients; bring to a simmer. Add broth mixture to slow cooker. Arrange carrots and potatoes around roast. Cover, cook on low for 6 hours, then high for 1 hour. Remove bay leaves and thyme stems; discard. Remove roast from slow cooker, shred with 2 forks. Arrange on serving dish with potatoes and carrots. Ladle broth over the dish.
To prepare gremolata, combine parsley and other ingredients in a small bowl. Sprinkle over pot roast and have on hand at table.