Tuesday, May 11, 2010

Awesome Pot Roast : A Gluten Free Recipe


Yesterday Shawn invited his mom over for dinner tonight, so i decided to make my Awesome Pot Roast.  This recipe is gluten free and simple to make.  I have always loved pot roast.  I feel it is one meal that is all about the meat. The roast is so tender it fell apart while plating it for the picture above.  Takes just a few minutes to prepare and then hours to cook.  Just pop it in the oven and walk away.

Ingredients

2.19 lb beef chuck boneless petite pot roast
2 medium sweet vidalia onions
Baby carrots (approximately half of a 16 ounce bag)
6 medium potatoes (peeled and cut into large chunks)
6 stalks of  celery (I remove the strings)
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme (crushed)
1/4 teaspoon dried rosemary (crushed)
1/2 teaspoon celery salt
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried basil
2 teaspoons sugar
2 tablespoons unsalted sweet cream butter
2 14 ounce cans vegetarian vegetable broth
1/4 cup milk
Sweet Rice Flour

I begin by adding the olive oil to my dutch oven and coating the bottom of the dutch oven with it.

Next, peel and cut the onions into large chunks and cover the entire bottom of the dutch oven.  This is our first layer and the base for the roast to rest on.  Place the roast in the center of the dutch oven, on top of the onions and not touching the sides. ~See picture below~
Next, firmly pack the large potato chunks, baby carrots, and sliced celery around the sides of the roast, filling the entire space.  Pack tightly and do not pile anything higher than the top of the roast itself.  ~See picture below~
Top the roast with the minced garlic first and spread it in with a spoonula. Then sprinkle in the spices, making sure to get them all on top of the roast itself.  Slice Two 1 tablespoon pats of butter off a stick and place them on top of the roast.  Carefully add the 2 cans of vegetable broth being sure to pour to the side of the roast and not over the top to keep the spices in place.  ~See picture below~
Cover and bring just to a boil then place in a preheated oven (275 degrees) for between 3 and 5 hours.  It can be eaten at 3 hours but it only gets more tender the more it cooks.  I wouldn't go past 5(recommended) though. The house smells so good while this is cooking.

Remove the roast from the pan.  Remove the vegetables. Add the 1/4 cup of milk and sprinkle sweet rice flour in to thicken sauce into a gravy while stirring constantly and vigorously.  Put roast and the vegetables back in the dutch oven and smother in gravy.  Return to the oven for 15 more minutes uncovered.

Enjoy.

7 comments:

  1. Trying this tomorrow, sounds awesome! Thanks for sharing.

    ReplyDelete
  2. Thank you! Haven't had a good pot roast in years - usually too dry! Now my husband can have his favorite - he enjoyed this dinner! (the big challenge of every day . . . )

    ReplyDelete
  3. I made this tonight and it is amazing, full of flavor, very tender (cooked 3 and 1/2 hours). Kids and I could not get enough! And now we have dinner for a few more nights. Thank you for sharing this recipe!

    ReplyDelete
  4. I've made this 4 times this year...truly the best pot roast ever! I served it up for my Dad and Grandma tonight, and everyone took seconds. Thank you!

    ReplyDelete
  5. We made this just two weeks ago. It was SO AMAZING that my family is asking for it again!! BEST POT ROAST EVER!

    ReplyDelete
  6. Great recipe. I have made it a few times and it is quickly becoming a family favorite. I make mine in a crock pot, cooking on low for about 7 hours. Also I use my own bone broth instead of tinned veg broth. I skip the last step and just repurpose the leftover juices as a soup base. Delish

    ReplyDelete