Slow Cooker Gluten-Free Pot Roast
A tender and flavorful slow cooker pot roast made with gluten-free ingredients, perfect for a comforting and hearty 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
1 cup gluten-free beef broth
1/4 cup gluten-free soy sauce
1 tablespoon Worcestershire sauce (gluten-free)
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into 2-inch pieces
3 medium russet potatoes, peeled and cut into chunks
2 stalks celery, cut into 2-inch pieces
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Place the seared roast in the slow cooker.
In a bowl, whisk together gluten-free beef broth, gluten-free soy sauce, gluten-free Worcestershire sauce, minced garlic, dried thyme, and dried rosemary.
Pour the broth mixture over the roast in the slow cooker.
Add carrots, potatoes, celery, and onion around the roast in 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 keep warm.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Pour the cooking liquid from the slow cooker into a saucepan over medium heat.
Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Serve the pot roast sliced with the cooked vegetables and drizzle with the thickened sauce.