Pot roast in the crock pot and easy gluten free gravy



I never used to like pot roast as a kid growing up.  I would douse it with ketchup just to get it down.

As I grew up I developed a liking for a good pot roast, as long as it is not dried out.  The best way to make a pot roast is in the crockpot.

I used this recipe, modified of course!  I did not make the gravy ahead of time, as shown in the recipe.  I did not brown the meat either.  I don’t find it makes much of a difference when cooking in the crockpot.  It also streamlines the recipe, and saves cleaning more dishes.  I also cut down on the liquid.  I think there is way too much in this recipe.


1 2-3 pound chuck roast, untrimmed ( you can trim it if you like, but the fat will keep it moist)
1/2 bag baby carrots
1 medium onion, sliced
1-2 teaspoons minced garlic
2 tablespoons tomato paste
1 cup red wine
2 cups beef broth
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Mrs. Dash original flavor


Sprinkle salt, pepper and Mrs. Dash evenly over chuck roast.  Put roast, carrots, and onion in a lined crockpot. Combine in a 2 cup glass measuring cup wine and tomato paste, whisking to combine.  Pour into crock pot over roast.  Pour broth into crockpot over roast. Cover and cook on high setting for 30 minutes.  Reduce to low and cook for 6-7 more hours,  turning about every two hours for even cooking.  Continue cooking until roast easily breaks apart with fork, or is desired doneness.

Remove roast to serving platter, along with vegetables.  Remove 2 cups cooking juices to a fat separator measuring cup.  Make gravy.  See instructions below.

Making gravy always eluded me, but I finally have it down.

How to make easy gluten free gravy:

Making gluten-free gravy is easier than you think, and you don’t need cornstarch.  The secret is using white rice flour and a lot of whisking.  You want to use this ratio:

1 tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid

  1. Melt your dairy free spread in a large, heavy skillet over medium heat
  2. when the spread is melted and bubbling, sprinkle flour evenly over the melted spread
  3. whisk to incorporate the flour into the spread-this is your roux
  4. slowly add your broth about 1/4 cup at a time, and whisk, whisk, whisk!
  5. the flour will incorporate to thicken the gravy
  6. Keep whisking and adding broth until desired thickness is achieved.  You may not need all of the broth.
  7. Add your 1/4 teaspoon of salt, pepper, and your favorite herbs.
  8. Serve over meat and potatoes, etc.

It really is easy.  Watch my YouTube video to see how:





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