Peppered Pot Roast
3 tablespoons olive oil
2 1/2 -3 lbs lean pot roast
2 heads of garlic, cloves peeled
2 tablespoons freshly cracked black pepper
2 (15 oz.) cans fire roasted diced tomatoes
2 cups red wine
1 cup chopped fresh basil leaves
salt, to taste
3 garlic cloves, minced
1 cup fresh parsley, chopped
3 tablespoons lemon zest
1/2 tsp. kosher salt
In a heavy bottomed pan heat on high , add oil. Sear the roast on all sides. Remove the roast from the pan and place in slow cooker. Add the remaining ingredients and set on low for 8-10 hours until meat is tender. Serve with a sprinkling of gremolata.
Combine all the ingredients and make sure that everything in finely chopped but not a paste. It should be light and fluffy.