For a warming, filling gluten-free meal that is easy and well-rounded, I can always count on a pot roast to satisfy my family and get rave reviews. This recipe can be a little lighter, too, without changing the flavor a lot. To do that, you can make it gluten-free and low-carb…you can leave out the potatoes and not thicken the gravy.
Gluten-Free Beef Pot Roast for the Crockpot with a Low-Carb Option
3 1/2 Pounds Beef Chuck, English-cut, Boneless
1/4 Cup Sweet Rice Flour (I used Mochiko) (Omit for Low Carb or Paleo Option)
1 Tablespoon Oil, such as , coconut, olive, grapeseed, etc.
1 Quart Water
3 Medium Potatoes, cut in 1″ cubes (Omit for Low Carb Option)
2 Large Carrots, cut in 1″ pieces
1 Small Onion, cut in 1/2″ pieces
2 Stalks Celery, cut in 1″ pieces
1/4 Cup Italian Parsley, chopped
2 Teaspoons Salt, or as needed
1/2 Teaspoon Ground Pepper
1/4 Teaspoon Rosemary, or as needed
1/2 Teaspoon Thyme, or as needed
1 Teaspoon Worcestershire Sauce ( I used Lea & Perrins), or Cooking Burgundy, or Apple Cider Vinegar, optional
- 1/4 Cup Sweet Rice Flour (I used Mochiko) (Omit for Low Carb or Paleo Option)
- 1/2 Cup Cold Water
Put vegetables in bottom of crockpot.
If not using the Low Carb or Paleo option, flour the meat with the first amount of Sweet Rice Flour.
Heat the oil in a Dutch oven. Brown the meat in the hot oil, a few minutes per side, until seared.
Move the meat to the crockpot. Add a little of the water (a cup or two) to the pan to deglaze it, then transfer that plus the rest of the water to the crockpot.
Add the remaining seasonings, except for the final amount of Sweet Rice Flour and 1/2 cup cold water.
Set crockpot on High for 4-6 hours or Low for 7-8 hours (consult your crockpot manual). Cover.
About half an hour before serving, stir the 1/4 cup of Sweet Rice Flour into the 1/2 cup of cold water until no lumps remain; stir into the liquid in the crockpot and cover.
When meat is done, remove to platter and slice; cover to keep warm or return to crockpot.
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