Slow Cooker Pot Roast

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Every now and then the husband mentions (not so discretely) how much he loves pot roasts, so with having the day off for Veteran’s day, I thought it was the perfect day to make a roast in the crock pot!  I’ve done several before, but this one was my first gluten free pot roast.

Ingredients:

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*Photo bomb* (again!) Like I said before, this little furball never fails to sniff out any meat immediately after I pull it out of the fridge.

Ingredients:

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  • 2-2 1/2 lbs chuck roast/bottom round roast/tri tip roast (whatever you can find!)
  • 5 russet or 10-12 gold potatoes, peeled and cubed
  • 5-6 carrots, peeled and diced
  • 2 tsp extra virgin olive oil
  • 1 heaping cup chicken or beef broth (gluten free)
  • 1 yellow onion, diced
  •  4 garlic cloves, minced
  • 1 heaping TBS Italian seasoning
  • 1/4 tsp each salt and pepper (then more to taste)
  • 2-3 TBS gluten free all purpose baking mix/flour
  • 4-5 TBS warm water
  • crock pot

Start by prepping your garlic, potatoes, onions and carrots.

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Heat the olive oil on medium high and brown all sides of your roast.  Should take about 5 minutes.  I love to use a cast iron skillet for this because it adds so much flavor, but any skillet will do!

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Transfer your browned roast into your crock pot.

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Add in your carrots, potatoes, garlic, onions, Italian seasoning, salt and pepper, then pour in your broth.

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Close the lid and set your timer on low for 8 hours. (worth it!)

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8 hours later and voila! Looks and smells so good. I’m sure my poor furballs were tortured every minute of those 8 hours smelling the roast cook!

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Transfer your veggies to a dish and the roast to a cutting board so you can get all of your broth out to make the gravy! (best part)

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Mmmm. Come to momma!

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The meat will be so tender, you won’t even really need a knife to cut it.   Just break up the meat into long slices, then mix back into the veggies.  At this point, I would taste the meat and veggies to see if you need to add more S & P.  I ended up adding quite a bit more.

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Here comes the fun part! The husband came home just in time to do the gravy, and insisted on doing it this way.   Add the 2 TBS of flour and 4 TBS of warm water to a bowl, close the lid and…

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Shake it up!!  You have to make “the face” or it just won’t turn out! 😉  My mother in law has always done this because it prevents your flour from getting lumpy when it’s time to add it to the broth.  If you find that it looks a little dry, add a TBS of more warm water, or if it’s runny, add a TBS of more flour, then shake it up again!

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Transfer your remaining broth to a pot and keep warm on low.  Pour your flour/water mixture into the broth, whisking for several minutes until thickened.  Just in case you’re wondering, I’ve found that the gluten free flour thickens just as well as regular flour.  Arrowhead Mills is a great, NON-GMO brand that has many gluten free baking alternatives.

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Plate your food, then pour the gravy over each serving. (I was excited to finally use our gravy boat from our wedding registry!)

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Observe the creamy, savory goodness that is your pot roast.

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It’s a perfect fall dish to warm you up on a cold night!

Here’s all the details for ya:

Ingredients: Serves 4-5

  • 2-2 1/2 lbs chuck roast/bottom round roast/tri tip roast (whatever you can find!)
  • 5 russet or 10-12 gold potatoes, peeled and cubed
  • 5-6 carrots, peeled and diced
  • 2 tsp extra virgin olive oil
  • 1 heaping cup chicken or beef broth (gluten free)
  • 1 yellow onion, diced
  •  4 garlic cloves, minced
  • 1 heaping TBS Italian seasoning
  • 1/4 tsp each salt and pepper (then more to taste)
  • 2-3 TBS gluten free all purpose baking mix/flour
  • 4-5 TBS warm water
  • crock pot

Instructions:

  1. Cut up garlic, potatoes, onions and carrots.
  2. Heat the olive oil in a skillet on medium high and brown all sides of roast, then transfer to the crock pot.
  3. Add in carrots, potatoes, garlic, onions, Italian seasoning, salt and pepper, then pour in the broth.
  4. Cook in crock pot for 8 hours on low.
  5. Transfer veggies to a dish and roast to a cutting board.
  6. Transfer remaining juices from the roast into a pot on and keep warm on low heat.
  7. Cut roast into long slices then transfer to the dish with the veggies.
  8. Taste veggies and roast and add any needed salt and pepper.
  9. To make gravy: Shake up 2TBS flour and 4 TBS warm water in a small bowl with a lid until it becomes a paste.  (If it seems too dry, add 1 TBS of warm water, and if it’s too runny add 1 TBS of flour.)
  10. Whisk flour mixture into broth until it thickens up.
  11. Plate the roast and pour gravy over each serving.
  12. Eat!

Hope you enjoy this gluten free roast! Please feel free to leave comments or ask any questions you may have!  Happy eating!

-glutenfreemrs-

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2 thoughts on “Slow Cooker Pot Roast

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