Gluten-Free Pot Roast

This pot roast needs only a few minutes prep in the morning for a simple, satisfying, mostly hands-off dinner.

Serves: 6Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 bottom-round beef roast (3 lbs.)
  • 4 medium onions, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 8 small bluenose turnips, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 sprigs rosemary
  • 1 tsp. coriander seeds
  • 1 can (13 oz.) gluten-free beef broth
  • ½ cup dry red wine
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. brown rice flour

Directions

  • In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown the roast on all sides, about 2 minutes per side. Transfer roast to a 6-quart slow cooker.
  • Heat remaining tablespoon oil in the same skillet over medium heat. Add the onions, carrots, celery, and turnips and sauté until softened, about 5–6 minutes. Add garlic and sauté 1 minute more. Transfer vegetables to the slow cooker.
  • Add rosemary, coriander seeds, broth, wine, salt, and pepper. Cover and cook on low for 8 hours. Stir in flour during the last 10 minutes.
  • To serve, slice the beef across the grain. Serve surrounded by vegetables and topped with gravy.

Recipe Information

Serves: 6

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 bottom-round beef roast (3 lbs.)
  • 4 medium onions, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 8 small bluenose turnips, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 sprigs rosemary
  • 1 tsp. coriander seeds
  • 1 can (13 oz.) gluten-free beef broth
  • ½ cup dry red wine
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. brown rice flour

Directions

  • In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown the roast on all sides, about 2 minutes per side. Transfer roast to a 6-quart slow cooker.
  • Heat remaining tablespoon oil in the same skillet over medium heat. Add the onions, carrots, celery, and turnips and sauté until softened, about 5–6 minutes. Add garlic and sauté 1 minute more. Transfer vegetables to the slow cooker.
  • Add rosemary, coriander seeds, broth, wine, salt, and pepper. Cover and cook on low for 8 hours. Stir in flour during the last 10 minutes.
  • To serve, slice the beef across the grain. Serve surrounded by vegetables and topped with gravy.

Nutrition Information

Nutrition Information
Amount per serving
Calories540
Total Fat26g
Saturated Fat9g
Cholesterol115mg
Sodium830mg
Total Carbohydrate19g
Dietary Fiber4g
Sugars8g
Protein51g