Gluten-Free Beef Round Roast in the Crockpot
Do you need some stick-to-the-ribs food that will satisfy even the big eaters in your house? Would you like an entree that tastes great by itself, or in a sandwich, or with your favorite sides? How would you like to come home after hours away to be greeted by the rich aroma of roast beef, ready for dinner?
This Beef Round Roast can be waiting for you.
And, it’s good enough to be worthy of guests, so you can plan a holiday meal around it. Be sure to check out some of the bounty of holiday goodies over at Amy’s Simply Sugar and Gluten-Free Slightly Indulgent Tuesday and at The Gluten-Free-Homemaker’s Gluten-Free Wednesdays, where this will be posted.
Of course, it would also work to add some carrots and celery and potatoes to the crockpot before putting in the roast, but that wouldn’t be quite the same. That would be a good pot roast dinner, but the meat would be flavored like pot roast. This tastes like an oven roast. The juices are good enough to ladle over the meat after slicing. But…if you have time for the extra step, you can thicken the juices for some awesome gravy.
Although other cuts of beef can be used for this recipe, I like a beef bottom round roast best because it will be lean and will require a minimum amount of trimming. You can also use an eye round, rolled round, English or similar beef roast.
Gluten-Free Beef Round Roast in the Crockpot for an Easy Holiday Dish
3-4 Pounds Beef Roast, Bottom Round
1 Tablespoon Oil, Olive or your favorite
1 Cup Water
2 Teaspoons Salt, or to taste
1/4 Teaspoon Pepper
1 Tablespoon Parsley Flakes
- 6 Tablespoons Sweet Rice Flour
- 1 Cup Water, more or less, as needed
- Salt, to taste, if needed
Heat oil in a Dutch oven. Place a bottom round (or you can use an eye round, rolled round, English or similar) beef roast in the pan and brown on all sides. This should take about 5-10 minutes. The browning is what makes the best flavor for the roast and the gravy.
Move the roast to the crockpot and set it following your crockpot’s instructions. (I set mine on low for 8-10 hours, or it could have been on high for 4-6 hours.)
Add water to the Dutch oven, stirring a minute or two to deglaze the pan, until all the crusty bits are loose. Pour this liquid into the crockpot with the roast.
Add the seasonings — salt, pepper and parsley flakes. Cover and let it cook.
Shortly before serving, ladle most of the juices from the crockpot into a measuring pitcher.
Let sit for a few moments until you can skim most of the fat off the top; discard the fat.
Add water to the juices if needed to measure 3 cups.
Measure the sweet rice flour into a saucepan.
With a fork, slowly stir a small amount (about a half cup) of the juices into the sweet rice flour in the saucepan.
When the mixture is smooth, stir in the rest of the 3 cups of juices. Continue to stir while heating over medium to medium-high heat until gravy starts to bubble and just comes to a full boil.
Remove from heat and add salt to taste, if needed.
Carve the roast. Return roast and gravy (if you made it) to crockpot to keep warm.
Serve as a dinner entree with vegetables and side dishes, like boiled buttered potatoes or blackeyed pea salad, or you can spread the meat in a submarine roll for a sandwich
The roast beef and gravy are free of gluten (wheat, barley or rye), corn, dairy, eggs, lactose, nuts, soy or sugar. If you use the juices without thickening into gravy, it will also be low-glycemic and low carb.