Brazilian Pot Roast

with orange gremolata

This flavorful dinner is like a samba for the taste buds. So get your slow cooker going and make Brazil your next port of call.

Makes 6 servings

Prep time: 30 minutes Cook time: 7–8 hours (low)

FOR THE POT ROAST, HEAT:

2 1

STIR:

2 1/4 2

2

1 2 1

cups diced onions cup all-purpose flour Tbsp. each tomato paste and minced fresh garlic serrano chiles, seeded ( optional) and minced Tbsp. chili powder tsp. dried oregano tsp. each kosher salt and black pepper

DEGLAZE:

1/2 1

1/2 2

FOR THE GREMOLATA, COMBINE:

1/4 2 1 Tbsp. olive oil beef chuck roast (41/ 2– 5 lb.), trimmed, seasoned with salt and black pepper cup dry red wine can diced tomatoes (14.5 oz.), drained cup low-sodium beef broth fresh bay leaves cup minced fresh parsley Tbsp. minced orange zest tsp. minced fresh garlic Orange wedges

For the pot roast, heat oil in a large skillet over medium-high until shimmering. Brown roast on both sides, 4–5 minutes per side; transfer to a 4- to 6-qt. slow cooker.

Stir onions, flour, tomato paste, garlic, serranos, chili powder, oregano, salt, and pepper into skillet; cook 2 minutes.

Deglaze skillet with wine, scraping up any brown bits. Cook wine until nearly evaporated. Stir in diced tomatoes, broth, and bay leaves; bring to a boil and cook until thick, 3–4 minutes. Pour tomato mixture over roast.

Cover slow cooker and cook roast until fork-tender on high setting, 4 hours, or low setting, 7–8 hours. Transfer roast to a platter. Strain sauce; discard solids. Skim fat from surface of sauce.

For the gremolata, combine parsley, zest, and garlic. Serve roast with sauce, top with gremolata, and serve with oranges.

Per serving: 632 cal; 21g total fat (7g sat); 246mg chol; 1421mg sodium; 16g carb; 3g fiber; 86g protein 1 1/4

1 1

To add flavor to the dish, sear the roast over medium-high heat until browned on both sides.

Adding flour and tomato paste not only thickens the sauce, but gives it some body and flavor, too.