Peppered Pot Roast

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.