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Lunch / Dinner

Italian-Style Pot Roast

Beef chuck roast is the perfect cut of meat to prepare in a slow cooker for Italian-Style Pot Roast. The tough meat becomes tender and incredibly succulent when it’s braised over low heat in a small amount of liquid for a long period of time. Classic pot roast gets a flavor boost with a few simple Italian ingredients, like anchovy paste and wild onions called cipollini [chihp-oh-LEE-nee].

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Ingredients

HEAT:

STIR:

DEGLAZE:

ADD:

COMBINE:

Kitchen Tip

In order to easily peel the cipollini, blanch them in boiling water for 2 minutes, then transfer to an ice water bath. The skins will slip right off.

Instructions

Heat oil in a skillet over medium-high until it shimmers. Brown roast on both sides, about 5 minutes per side. Transfer roast to a 4- to 6-qt. slow cooker.

Stir chopped garlic, flour, tomato paste, anchovy paste, and beef base into skillet and cook 1 minute.

Deglaze skillet with wine, scraping up any brown bits, and reduce by a third. Add tomatoes, bay leaves, sage, rosemary, nutmeg, salt, and pepper flakes; bring to a boil and cook until thick, 3–4 minutes. Pour wine mixture over roast in slow cooker.

Add potatoes, carrots, and cipollini to the slow cooker. Cover slow cooker and cook roast until fork-tender on high setting, 4–5 hours, or low setting, 8–9 hours. Transfer roast and vegetables to a platter. Strain sauce; skim off any fat from the surface.

Combine parsley, minced garlic, and zest for the gremolata. Serve roast with sauce and top with gremolata.

Add cipollini to the slow cooker. They'll become sweeter as they simmer in the wine mixture.

Add cipollini to the slow cooker. They'll become sweeter as they simmer in the wine mixture.

Use a gravy separator to remove the fat — it will rise to the top. Or use a spoon to skim it from the surface.

Use a gravy separator to remove the fat — it will rise to the top. Or use a spoon to skim it from the surface.

Nutritional Facts

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