Gluten-Free Beef Pot Roast for the Crockpot, English-Cut Boneless

Gluten-Free Beef Pot Roast for the Crockpot with a Low-Carb Option

Gluten-Free Beef Pot Roast for the Crockpot, English-Cut Boneless

Gluten-Free Beef Pot Roast for the Crockpot, English-Cut Boneless


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

Prep Time: 15 minutes

Cook Time: 6 to 10 hours

Makes 6-8 servings


For the Pot Roast:

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

For Thickening Gravy (omit for Low Carb or Paleo Option):


For the Pot Roast:

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.

If NOT using the Low Carb or Paleo option:

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.



Beef Pot Roast for the Crockpot, English-Cut Boneless with Low-Carb Option

Almost Done


Posted in:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

The Nourishing Gourmet’s Pennywise Platter Thursday

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  • Miz Helen

    January 5, 2012

    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  • Miz Helen

    December 31, 2011

    Good Morning Pat,
    Your Beef Pot Roast looks so good, I can almost smell it simmering away in the Crockpot. I like to use a Chuck for this kind of roast because it always has the best flavor and the vegetables just take on that wonderful flavor. I sure wish this was in my crockpot right now, I must be getting hungry, yum! Thank you so much for sharing with Full Plate Thursday. Wishing you and your family a very Happy New Year and Abundant Blessings in 2012!
    Miz Helen

    • Pat

      December 31, 2011

      Thank you, Miz Helen — I wish you were here to share a plate of this pot roast! Have a fun and healthy New Year’s Eve!

  • claire

    December 29, 2011

    Would love you to join us on creative Thursday (which is changing this week to creative mondays ?

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