|Posted on December 3, 2013 at 3:35 PM|
Gluten Free Sunday Pot Roast (2 day prep)
Yes, another one of my recipes that does not have many measurements… again, these recipes are more of a “to your liking” base… that’s what’s so great about them! You can play around with it, and make it somewhat your own…..ENJOY!
Also, if gluten is not an issue for you, than use whatever you want in place of the “gluten free” stuff listed.
• 4lb rump roast (or whatever roast is on sale)
• Garlic Powder- to taste
• Onion Powder- to taste
• Cracked black pepper- to taste
• Sea Salt- to taste
• 2 cloves minced garlic
• 1 cup Gluten free beef broth (no, not all broth is gluten free… and bouillon cubes are not!)
• 1 tsp. Worcestershire (French’s or Lea and Perrins are gluten free)
• 2 TBS butter (real butter, unsalted)
• 2 TBS Olive oil (or whatever cooking oil you have)
• 3 TBS Cornstarch
• Roughly cut up: Carrots, celery, red onion, portabella mushrooms
• Fresh thyme sprigs
The Night Before:
1. Combine: Garlic powder, onion powder, pepper and salt in a bowl. Mix
2. Pour Worcestershire into seasonings and add a little beef broth to form a “paste” (wet and thick base)
3. Score (a shallow cut into the fat of meat- not all the way to the flesh) the fat side of your roast and lightly coat the whole roast with salt and pepper. Place in a shallow glass baking dish fat side up. Rub minced garlic over the scored fat. Pour spice mixture over scored fat and spread evenly (making sure to get spices into where you cut).
4. Cover with saran wrap and refrigerate overnight.
1. Take roast out of fridge and set on counter (still in pan and covered) for about 30 minutes; allowing the exterior of the roast to come to room temp.
2. Heat olive oil in medium/ large nonstick pan. Slowly place roast into hot oil, seasoned fat side down. Sear all sides of roast until nice and brown (making sure to focus mainly on the fat side). Removed and place (Fat side up) in Crock Pot. (DO NOT TURN OFF STOVE YET)
3. Deglaze the pan (removes anything that stuck to the pan during the searing process) with beef broth, slightly scraping the bottom with a wooden spatula to get any of the bits that are being stubborn. Turn off heat.
4. Add all cut veggies to crock pot, on and around the roast. Pour beef broth over roast and veggies.
5. Add thyme sprigs to top.
6. Cover and cook roast on low for 7-8 hours (or high for 4 hours)
7. Once roast is done, remove beef and veggies from crock pot, cover with foil. Pour any juices/ broth left in crockpot into a sauce pan over medium heat. (Adding more beef broth if needed for more gravy, remembering to bring to a boil any time you add more liquid). Once at a boil, add butter and let melt through.
8. In a separate bowl or cup, combine cornstarch with a little bit of COLD water and mix together with a fork (should resemble slightly thick milk). Slowly pour and whisk into boiling beef broth, cook uncovered over medium heat until thickened. (Do not add more cornstarch mixture right away if it looks too thin, be patient! Gravy can take some time) In the case you do need it to thicken, add 1 TBS of cornstarch mixture (cornstarch and cold water) at a time, making sure to bring gravy to a boil to cook through before adding more. Once desired consistency is met, remove from heat.
9. Uncover pot roast and cut into slices or it may just shred (depending on the type of roast you choose) and surround with veggies.
Serve this dish with mashed potatoes, roasted potatoes, baked potato, pasta or rice! And dinner rolls to boot…and of course, covered in GRAVY!