Gluten Free Pot Roast In A Crock Pot
Tender and juicy, this slow cooker beef pot roast can be served with fresh gremolata for an extra burst of flavor. The perfect dinner to cozy up with.
Servings: 4 people
Calories: 692kcal
Equipment
Ingredients
Pot Roast
- 1 boneless chuck roast 2.5 pounds, trimmed
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon olive oil
- cooking spray
- 2 cups onion chopped, about 1 large onion
- 1 cup beef broth I use bone broth
- ¾ cup dry red wine
- ¼ cup oil-packed sun dried tomato halves chopped
- ¼ teaspoon crushed red pepper
- 4 thyme sprigs
- 4 garlic cloves crushed
- 2 bay leaves
- 3 large carrots or more to taste, peeled, cut into 1 inch pieces
- 2 lbs small red potatoes
Gremolata (optional)
- 2 tablespoon flat leaf parsley chopped
- 1 teaspoon fresh thyme chopped
- ½ teaspoon lemon zest
- 1 garlic clove minced
Instructions
Pot Roast
- Sprinkle the meat with salt and pepper on all sides.
- Heat oil in a large non-stick skillet over medium high heat.
- Coat the pan with cooking spray.
- Add the roast to the pan. Cook 5 minutes, turning to brown the meat on all sides.
- Transfer to the slow cooker.
- Re-coat the pan with cooking spray.
- Add the onion to the pan and saute for about 8 minutes, scrapping up the brown bits and cooking until tender.
- Add the next 6 ingredients (through the bay leaves) to the skillet.
- Bring to a simmer.
- Add the broth mixture to the slow cooker.
- Add the vegetables to the slow cooker.
- Cover and cook either on High for 2 hours and then Low for 4 hours, or on Low for 8 hours. Make sure to turn over the meat about half way through the cooking time.
- When finished, remove the bay leaves and thyme stems from the slow cooker and discard.
- Remove the roast and shred with forks.
Gremolata
- Combine the parsley, lemon zest, and garlic in a small bowl. Serve with the roast.
Notes
Serve the gremolata separately but it's nice on top of the pot roast and adds a bright flavor. It is optional.
I like serving this pot roast with mashed cauliflower or mashed potatoes instead of using the red potatoes in this recipe. All you need is a green salad and you have a complete meal!
Don't forget to brown the roast! It will add a nice flavor to the overall taste.
If you have leftovers, this pot roast makes nice sandwiches or a base for a shepherd's pie.
Storage - Let the pot roast cool fully before moving it to an airtight container then store it in the refrigerator for up to 5 days.
Reheating - Reheat on the stovetop, in the oven at 325 degrees, or in the microwave.
Freezing - The pot roast can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 692kcal | Carbohydrates: 55g | Protein: 51g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1365mg | Potassium: 2356mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8033IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 8mg
