Gluten Free Pot Roast

I love slow cooked pot roast for two reasons. First, it’s delicious and the meat and vegetables are always flavorful and perfectly tender. Second, it’s a “fix it and forget it” meal that I can prepare in under 20 minutes and then leave it slow cooking for 4 hours. I often cook them in a slow cooker, but this time I cooked it in the oven on low and it was amazing. This recipe is gluten free, dairy free, egg free, soy free, and nut free.

Gluten Free Pot Roast

Ingredients:

  1. 3 lbs. organic grass fed beef
  2. 6 large carrots
  3. 2 large russet potatoes
  4. 1 medium vidalia onion
  5. Salt
  6. Pepper
  7. Paprika
  8. 1 quart beef broth
  9. 1 tbsp Olive Oil

Directions:

  1. Preheat oven to 275 degrees.
  2. Add olive oil to large dutch oven pot on stove top and turn it to medium-high heat.
  3. Cover the meat with salt and pepper and sprinkle a 1/2 teaspoon of paprika on each side.
  4. Add the meat to the pot and sear it on both sides until it’s a light brown. This will take 3-5 minutes per side.
  5. While the meat is searing, chop your vegetables. Potatoes should be cut into cubes, carrots should be peeled and cut into large chunks about 2 inches long, and onion should be quartered twice.
  6. Once seared, remove the meat and add 1 cup of beef broth and bring to a boil. This will deglaze the pan.
  7. Turn off the stove and remove the pot from the heat.
  8. Add the meat back into the pot, and add the vegetables.
  9. Pour the rest of the beef broth into the pot.
  10. Cover and place it in the oven for 4 hours.
  11. Serve over rice and enjoy!