GF Pot Roast and Gravy

Gluten-Free Pot Roast and Gravy

This is not the lowest fat recipe in the collection, but the fat can be reduced by trimming off the roast before cooking. Hope you like it :) This is an absolutely sure fire way to get my children to eat a LOT of meat :) It's also convenient for Sunday meals. All you have to do to it after church is shred it and make a quick gravy :) Easy to double for large gatherings. Tastes very good with brown rice.

3-4 lb. beef bottom roast

10 oz. can of 100% tomato juice

1 medium white onion

2 cloves garlic

1 tsp. dried sage (not ground)

1 tsp. dried thyme (not ground)

3-4 C. water


In a food processor, puree onion, garlic, sage, and thyme.

Cut gashes in top of meat with large knife and place meat in a large crockpot. Spread onion paste all over meat. Pour tomato juice all over meat (this acts as a tenderizer, you can't taste it in the end). Then pour 3-4 cups of water over the meat. Cook on HIGH for 6 hours.

After meat is finished cooking, remove meat to serving dish. Strain broth from meat through a sieve and into a saucepan. This will remove onion bits from the gravy. In a coffee mug, combine roughly 1/3 C. corn starch and 1/2 C. water to make a thin paste. Whisking briskly, stir the paste into the broth. Continue whisking well until broth is brought to a boil. If it is not thick enough, continue adding small additions of thin cornstarch paste a little at a time. Cornstarch does not thicken gravies until brought to a very high heat, i.e. boiling. Salt and pepper gravy to taste.

With a fork, shred meat into small pieces onto serving dish. Pour some of the gravy on the meat and serve the rest of the gravy in a gravy bowl :)

Note:
To cook the meat in the oven, place meat in a turkey bag according to instructions on bag. Follow above directions and cook on 325 for 5-6 hours.

Can also so be served w/ mashed potatoes made w/ butter or Earth Balance (dairy-free)

Good with green beans, peas, or carrots cooked in maple sugar water

ENJOY!!!

This message was edited Apr 2, 2005 8:21 PM