New England Boiled Dinner
Cutting the beef into serving-size pieces before you add it to the slow cooker will produce more tender meat, but you can keep it in one piece if you prefer to carve it at the table.
Serves: 8Hands-on: 20 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 1 boneless beef round rump roast (3 lbs.)
- 4 cups gluten-free beef broth
- 2 medium yellow onions, peeled and sliced
- 1 tsp. prepared horseradish
- 1 bay leaf
- 1 clove garlic, peeled and minced
- 6 large carrots, peeled and cut into 1-inch pieces
- 6 stalks celery, cut into 1-inch pieces
- 3 rutabagas, peeled and quartered
- 4 large potatoes, peeled and quartered
- 1 small head cabbage, cut into 8 wedges
- 2 Tbsp. butter
- 2 Tbsp. brown rice flour
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- Cut the beef into 8 serving-size pieces and add it along with the broth, onions, horseradish, bay leaf, and garlic to a 6-quart slow cooker. Add the carrots, celery, rutabagas, potatoes, and cabbage wedges. Cover and cook on low for 8 hours.
- Remove the meat and vegetables to a serving platter; cover and keep warm.
- Increase the slow cooker setting to high; cover and cook until the pan juices begin to bubble around the edges. Mix the butter and flour in a bowl with 1⁄2 cup of the pan juices; strain out any lumps and whisk the mixture into the simmering liquid in the slow cooker. Cook and stir for 15 minutes or until the flour flavor is cooked out and the gravy is thickened enough to coat the back of a spoon. Add salt and pepper. Serve alongside or over the meat and potatoes.