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Gluten Free Pot Roast | Can't Stay Out of the Kitchen

Gluten Free Pot Roast

Teresa Ambra
Gluten Free Pot Roast is sensational. This old-fashioned pot roast dinner recipe gives a new twist on the traditional Pot Roast Dinner by substituting gluten free flour for the regular flour in the recipe. This family favorite is a great one-dish meal for company or family dinners.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Course Beef Main Dish
Cuisine American
Servings 8
Calories 476 kcal

Equipment

  • 1 large roaster pan or Dutch oven
  • 1 vegetable peeler
  • 1 sharp knife to cut or trim vegetables
  • 1 large sauce pot to cook the gravy in
  • measuring cups
  • measuring spoons
  • 1 meat platter
  • 1 whisk
  • 1 electric knife preferred, or one sharp knife to slice down meat after cooking

Ingredients
  

  • 3 lb. chuck roast
  • 1-2 lbs. red potatoes whole
  • 1 lb. baby carrots
  • 1 large onion sliced and separated into rings
  • 2 cups water
  • 1/2 tsp. Salt & pepper to taste
  • 1 cup gluten free flour divided use
  • 3 tbsp. coconut oil or avocado oil
  • 1/4 to 1/2 tsp. garlic powder
  • 1 tbsp. dried parsley flakes
  • 4-5 drops kitchen bouquet seasoning and browning sauce

Instructions
 

  • Sprinkle roast with salt and pepper and dredge in about half a cup of 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, carrots and onions, if using.
  • Add another cup or pint of water if necessary.
  • Sprinkle vegetables generously with salt and pepper.
  • Cook in oven another hour to an hour and a half, 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 or Dutch oven on stove top on medium high heat.
  • Starting with about a half cup of gluten free flour, add cold water and whisk until mixture becomes runny.
  • Whisk into broth mixture from meat.
  • Season with garlic powder, pepper, parsley and a few drops of Kitchen Bouquet seasoning.
  • If necessary, whisk another batch of gluten free flour paste into broth from meat in order to get a thickened gravy.
  • Serve with meat and vegetables.

Notes

NOTE: This can be prepared on top of stove just as easily and times will remain about the same.
 
NOTE: To bake in crockpot, you will need to put in everything except the ingredients 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 476kcalCarbohydrates: 28gProtein: 36gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 205mgPotassium: 1036mgFiber: 5gSugar: 5gVitamin A: 7881IUVitamin C: 10mgCalcium: 90mgIron: 5mg
Keyword beef, carrots, casserole, gluten free, pot roast, potatoes
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