Italian Pot Roast, Slow Cooker with Sun-Dried Tomatoes

gluten free pot roast and carrots in a white bowl

5 from 7 votes

Italian Pot Roast, Slow Cooker with Sun-Dried Tomatoes

Tender, fall-apart chuck roast simmered low and slow with sun-dried tomatoes and red wine, finished with a bright lemon gremolata. It's the kind of Sunday dinner that tastes like you spent all day on it, even though the slow cooker did the heavy lifting.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: people

Calories: 692kcal

Author: Gwen Wolken

Equipment

1 Slow Cooker

Ingredients

Pot Roast

1 boneless chuck roast 2.5 pounds, trimmed
1 ½ teaspoons salt
1 teaspoon ground pepper
1 teaspoon olive oil
cooking spray
2 cups onion chopped, about 1 large onion
1 cup beef broth
¾ cup dry red wine
¼ cup oil-packed sun dried tomato halves chopped
¼ teaspoon crushed red pepper
4 thyme sprigs
4 garlic cloves crushed
2 bay leaves
3 large carrots or more to taste, peeled, cut into 1 inch pieces
2 pounds small red potatoes

Topping (optional)

2 tablespoons flat leaf parsley chopped
1 teaspoon fresh thyme chopped
½ teaspoon lemon zest
1 garlic clove minced

Instructions

Pot Roast

Sprinkle the meat with salt and pepper on all sides.
1 boneless chuck roast, 1 ½ teaspoons salt, 1 teaspoon ground pepper
Heat oil in a large non-stick skillet over medium high heat.
1 teaspoon olive oil
Coat the pan with cooking spray.
cooking spray
Add the roast to the pan. Cook 5 minutes, turning to brown the meat on all sides.
Transfer to the slow cooker.
Re-coat the pan with cooking spray.
Add the onion to the pan and saute for about 8 minutes, scrapping up the brown bits and cooking until tender.
2 cups onion
Add the beef broth, red wine, sun-dried tomatoes, red pepper, thyme, garlic cloves, and the bay leaves to the skillet.
1 cup beef broth, ¾ cup dry red wine, ¼ cup oil-packed sun dried tomato halves, ¼ teaspoon crushed red pepper, 4 thyme sprigs, 4 garlic cloves, 2 bay leaves
Bring to a simmer.
Add the broth mixture to the slow cooker.
Add the carrots and the potatoes to the slow cooker.
3 large carrots, 2 pounds small red potatoes
Cover and cook either on High for 2 hours and then Low for 4 hours, or on Low for 8 hours. Make sure to turn over the meat about half way through the cooking time.
When finished, remove the bay leaves and thyme stems from the slow cooker and discard.
Remove the roast and shred with forks if desired.

Topping (Optional)

Combine the parsley, thyme, lemon zest, and garlic in a small bowl. Serve it on top of the roast.
2 tablespoons flat leaf parsley, 1 teaspoon fresh thyme, ½ teaspoon lemon zest, 1 garlic clove

Notes

Brown the roast before it goes into the slow cooker for the best flavor, and turn it halfway through cooking so both sides cook evenly.

Oil-packed sun-dried tomatoes work better here than dry-packed, and a fuller-bodied dry red wine gives more flavor than something lighter like Pinot Noir.

Cooking on Low the whole time gives the most tender result. Even in a slow cooker, watch the clock past 8 hours, since the meat can start to dry out.

Swap the red potatoes for mashed potatoes or mashed cauliflower if you want a different side, and spoon the gremolata over the top right before serving so it stays bright.

Refrigerate leftovers in an airtight container for up to 5 days, or freeze the cooked pot roast for up to 2 months and thaw overnight in the fridge before reheating. Reheat on the stovetop, in a 325 degree oven, or in the microwave.

Leftovers also make a great filling for sandwiches or a base for shepherd's pie.

Nutrition