Slow Cooker Gluten-Free Pot Roast
A tender and flavorful slow cooker pot roast made with gluten-free ingredients, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 medium yellow onion, cut into wedges
4 cloves garlic, minced
1 cup gluten-free beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
Place carrots, celery, onion, and garlic in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
In a medium bowl, whisk together gluten-free beef broth, dry red wine, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.
Add the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the meat is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
Discard the bay leaves from the slow cooker liquid.
In a small bowl, mix cornstarch and cold water until smooth. Stir this mixture into the slow cooker liquid to thicken the gravy.
Turn the slow cooker to high and cook the gravy for 10-15 minutes until thickened, stirring occasionally.
Serve the pot roast sliced or shredded with the cooked vegetables and pour the gluten-free gravy on top.