beef pot roast and gravy

Amys Gluten Free Pantry

Your home will smell great when you come home from work and your din­ner is ready. Save left­overs for the week­end for a big Machaca break­fast. Mix with your favorite BBQ sauce for BBQ Beef Sand­wiches along with Coleslaw or shred for Rolled Tacos.

Prep time: 10 min­utes
Total time: 9 hours, 10 min­utes
Yield: Serves 4 with left­overs
Spe­cial equip­ment: slow cooker (crock pot)

2 1/2 – 3 lb. bone­less chuck roast
1/4 c. water
2 tsp. salt
2 T brown rice flour
2 T room tem­per­a­ture but­ter or but­ter sub­sti­tute
(Earth Bal­ance)

  1. Place a heavy bot­tomed pan (I use cast iron) on high heat.
  2. Salt roast  on both sides. When the pan starts to smoke, sear roast, about 5 min­utes per side. Remove  and place in crock pot on low heat along with water.
  3. Cook for 8–9 hours (while you’re at work), then remove roast to a serv­ing platter.
  4. Pour remain­ing broth into a tem­pered glass (like Pyrex) mea­sur­ing cup and wait for fat to rise to the top. Remove fat with a spoon, very carefully.
  5. Heat a large skil­let over medium high heat and add the but­ter and flour, com­bin­ing and smash­ing together with a rub­ber spat­ula until com­bined. (If you want to make this no-dairy, just spoon the au jus over the meat and serve.
  6. Slowly, pour in beef broth, stir­ring with spat­ula, break­ing up any lumps that form. If the gravy is still too thin, add more rice flour and try to work out as many lumps as you can, just be sure to strain it before you serve it. Won­der­ful with mashed pota­toes. Serves 4–6 with leftovers.


Posted in beef, entrees | Tagged , , , , , | 1 Comment




One Response to beef pot roast and gravy

  1. Kathy says:

    This recipe was deli­cious and easy. I made if for my fam­ily and they all loved it!!!
    Thank you, Amy

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