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Gluten free

Meat

1 (3 pound) boneless chuck roast or tenderloin, boneless

Produce

2 Bay leaves
3 Carrots, large
3 cloves Garlic
1 Onion, medium
2 Red potatoes, medium

Canned Goods

2 cups Beef broth, low sodium fat free

Condiments

1 tbsp Balsamic vinegar

Baking & Spices

1/2 tsp Black pepper
2 tbsp Cornstarch or tapioca starch
1 Kosher or sea salt

Liquids

2 tbsp Water

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  • margaret Stannard

    It looks mouth watering, this I have to try.

  • Winona Haehlen

    Roast : The Daring Gourmet, www.daringgourmet.com Serves: 4-6 Ingredients 4 pound beef round roast (or chuck, depending on how lean you prefer it) 2 tablespoons extra virgin olive oil 2 carrots, roughly chopped 2 stalks celery, roughly chopped 1 yellow onion, diced 2 cloves garlic, minced 2 strips bacon, cut in half 2½ cups beef broth ½ cup dry red wine (optional) 2 tablespoons tomato paste ¾ teaspoon salt 2 bay leaves For the Rub: 2 tablespoons sweet paprika 1 teaspoon garlic powder 1½ teaspoons salt ¾ teaspoon freshly ground black pepper ¼ teaspoon rosemary ¼ teaspoon thyme ¼ teaspoon oregano ¼ teaspoon basil ¼ teaspoon parsley For the Gravy Slurry: 5 tablespoons all-purpose flour mixed into a slurry with ½ cup canned beef broth Instructions 1. Rub the roast all over with the rub mix. 2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker. 3. Add the broth to the skillet and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine. 4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything. 5. Cook on low setting for 8-9 hours or on high for 3-4 hours. 6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper. 7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over it and serve with gravy on the side along with potatoes and your choice of sides.

  • margaret Stannard

    Thank you fo rthe recipe, you make it sound easy. I will check what ingredients I have, an hpefully give it a try.

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