From Cooking Light Magazine, October 2006.

Pot roast:
1 (2 1/2-pound) boneless cross-rib chuck roast, trimmed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
Cooking spray
2 cups chopped onion (about 1 large)
1 cup fat-free, less-sodium beef broth
3/4 cup dry red wine
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/4 teaspoon crushed red pepper
4 thyme sprigs
4 garlic cloves, crushed
2 bay leaves
3 large carrots, peeled and cut into 1-inch pieces
2 pounds baking potatoes, peeled and cut into 1-inch pieces

2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon rind
1 garlic clove, minced


To prepare pot roast, sprinkle roast evenly with salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, turning to brown on all sides. Transfer roast to an electric slow cooker. Recoat pan with cooking spray. Add onion to pan; saute 8 minutes or until tender. Add broth and next 6 ingredients (through bay leaves) to pan; bring to a simmer. Add broth mixture to slow cooker. Arrange carrots and potatoes around roast in slow cooker. Cover and cook on HIGH 2 hours. Reduce heat to low; cook 4 hours. Remove bay leaves and thyme sprigs from slow cooker; discard. Remove roast from slow cooker; shred with 2 forks.

To prepare gremolata, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with roast and vegetable mixture.

10 servings (serving size: 3 ounces meat, about 3/4 cup vegetable mixture, and about 1 teaspoon gremolata)

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