January 10, 2013 | 2 Comments

Gluten Free Pot Roast

2013 – Gluten Free Living

I love pot roast. The lovely taste of beef, potatoes, and carrots smothered in a rich, thick beefy gravy is simply amazing. My mom made this frequently when I was growing up. It’s such a wonderful comfort food especially this time of the year when the weather is cold. I enjoy making this wonderful dish to take as meals for new mothers or families in need of meals. It’s so easy and everyone loves a pot roast supper. This great recipe can also be made in the crockpot just as easily. We’ve enjoyed it both ways many times.

This is my Mom’s basic recipe made with gluten free flour instead of regular flour. I also add parsley and garlic powder to my gravy which I think gives it a little added zest to Mom’s plain salt and pepper seasoning. One of the secret ingredients to Mom’s gravies is Kitchen Bouquet seasoning. It’s a browning sauce that’s great for sauces and gravies. A few drops of that makes the gravy taste spectacular.

This easy gluten free recipe is so tasty your mouth will be watering as you look at the pictures. If you’re looking for a foolproof and fabulous pot roast recipe this is it. For those of you who are gluten intolerant or suffer from digestive issues due to gluten and are really missing some of those great family recipes, this recipe is for you. Enjoy!

Doesn’t this look gorgeous?

Here’s a simple, gluten free way to make pot roast, gravy, potatoes and carrots for a complete dinner.

Here’s a picture of this delicious roast beef.

Here’s the top of the beef.

Here’s a look at it after we cut into it and had several slices a piece.

Here’s the gluten free gravy. It does have a slightly different texture than using regular wheat flour, but we thought it tasted great.

Here’s my plate. I like gravy over my carrots and potatoes!

Here’s John’s plate. This was so mouthwatering.

Delicious pot roast supper. Yum, yum.

Here’s what I did.

I found this gluten free flour at the store the other day. It is made from brown and white rice, potato and tapioca starch. I used this to coat the beef and make the gravy.

Turn heat on medium to medium high. In my large roaster I put a little oil to brown the beef in.

Here’s the beef.

Place a little of the gluten free flour on a plate.

Sprinkle beef heavily with salt and pepper.

Turn salted and peppered side of beef upside down on top of the flour. Salt and pepper the top of the beef. Dredge meat in flour and pat flour into the beef until all the beef is well coated.

Here’s a picture of the beef dredged in gluten free flour.

Place beef in hot oil in pot. Cook until bottom is browned – about 5-10 minutes.

Here’s the leftover flour. Because gluten free flour is as expensive as gold I saved every bit of it to use for my gravy.

Here I’ve transferred all the leftover gluten free flour to a bowl. Set aside.

With a large two-pronged fork turn meat in pan over so top side browns.

Here I’ve turned the meat over.

Once the meat is browned on both sides I added 2 cups of water.

Here I’m adding the water.

Here the water has been added to the roaster.

Here I’m adding more pepper to the beef and water in the pan.

Now I’m adding salt to the beef and water in the pan.

Cover beef with lid. Put in preheated 350 oven for two hours.

I normally use regular peeled, halved russet potatoes and peeled, halved carrots. I was trying to use up the red potatoes but there weren’t quite enough so I peeled and sliced 3 russet potatoes too. I didn’t have regular carrots so I used a bag of baby carrots instead.

Here the pot roast has been cooking for two hours.

I’ve added the potato halves.

I also added the baby carrots. Bake 30 minutes.

After 30 minutes I added the smaller red potatoes that wouldn’t take near as long to cook as the others. Bake 1 more hour.

Test potatoes with fork to see if they are done.

Test carrots with a fork to see if they are cooked through.

Remove potatoes to serving bowl. Keep warm in oven while cutting meat.

Remove carrots to serving bowl. Keep warm in oven while cutting meat.

Here’s a look at the beef after cooking 3 1/2 hours. Remove beef to platter and slice down.

Here the beef is placed on a serving platter.

Here’s another look at that slab of beef.

Here my husband is cutting down the beef with our electric knife.

Place the roaster with the beef broth on top of stove and heat to a boil.

You will add a few drops of Kitchen Bouquet seasoning sauce, several shakes of garlic powder, and about a tablespoon or two of parsley to the broth. I season with salt and pepper to taste. But I put so much salt and pepper in the broth originally I hardly had to add any more.

Here I’ve added water to the gluten free flour. This has a much different consistency than wheat flour. It took only half as much flour/water mixture using the rice flour than it does regular wheat flour to thicken the gravy. It also thickened the gravy with a more satiny finished look to it. But the taste was excellent.

Here the gluten free flour and water is mixed together.

The gravy is boiling here.

Here I’ve added a few drops of the Kitchen bouquet seasoning.

Now I’ve added garlic powder and parsley.

Now I’ve added the gluten free flour/water mixture.

Turn the heat down to about medium. Whisk all the gravy mixture together until it boils and thickens. Be careful not to scorch the gravy by cooking on too high of heat.

Here’s a look at the gravy when finished.

Here’s a picture of the sliced roast beef and a gravy boat of gravy.

Here’s a picture of the gravy. You can tell from looking at it that the texture is slightly more satiny than with regular flour.

Dinner’s ready to serve. Yum, yum.

Here’s another view.

We like the gravy served over the beef, potatoes and carrots!

Here’s dinner.

Here’s a look at the roast beef after we’ve dived into it!

Here’s my plate before I’ve added the gravy.

Here I’ve poured gravy over top of the meat and potatoes and salted and peppered everything.

Here’s a look at my pot roast dinner served with gravy.

Here’s another look at this delicious pot roast supper.

This meal is so awesome!

This meal is so easy to prepare and great to take to friends in need of a meal.

Here’s the recipe.

ROAST BEEF DINNER

(Recipe given to me by my mom, Helen Mattis, Titusville, FL)

1 chuck roast – about 3 lbs.

Potatoes, peeled (as much as you need for your family 6-8 halved)

Carrots, peeled (as much as you need for your family – 6-8 halved)

Onions, sliced and separated into rings, if desired (I didn’t add onions this time)

2 cups water to cook in and more to mix with flour to make paste for gravy

Salt & pepper, to taste

gluten free flour – about 1/2 cup to dredge meat and 1/4 cup to make paste for gravy

3-4 tbsp. cooking oil

1/4 to 1/2 tsp. garlic salt or powder

1 tbsp. parsley flakes, or more if desired

few drops Kitchen Bouquet seasoning

Sprinkle roast with salt and pepper and dredge in gluten free flour. Heat oil in a large Dutch oven or roaster pan that can be placed in the oven. Brown meat on all sides. Add about a pint of water, cover roasting pan with lid and place in 350° oven. Bake about 2 hours. Put in potatoes, sliced in half lengthwise, carrots that are peeled and sliced lengthwise if very thick, and onions. Add another cup or pint of water if necessary. Salt and pepper vegetables. Cook in oven another hour or until carrots are cooked all the way through. Remove carrots, potatoes, and onions to a casserole dish. Remove meat to a platter and slice. Place roaster pan on stove top on medium high heat. Starting with about a half cup of flour, add cold water and whisk until mixture becomes runny. Whisk into broth mixture from meat. Season with garlic salt or powder, pepper, parsley and a few drops of Kitchen Bouquet seasoning. If necessary, whisk another batch of flour paste into broth from meat in order to get a thickened gravy. Serve with meat and vegetables.

NOTE:

This can be prepared on top of stove just as easily and times will remain about the same. To bake in crockpot, you will need to put in everything except the stuff for the gravy. That will have to be added at the end just like original recipe. Bake the meat about 3-5 hours on low (with water and seasonings), then add the vegetables for an additional 2-3 hours until cooked through.

You and your family will love this delicious dinner. You can cook this in the crockpot easily too.