Gluten-free Pot Roast is one of those super easy meals that is full of veggies and is a stick to your ribs type of meal. If you have a family member that is a meat and potatoes kind of person, they’ll love this gluten-free crock pot roast recipe.
On cold fall or winter days, there is nothing like having a meal slow cooking all day for a delicious, hot dinner! This recipe is really an easy gluten-free pot roast recipe. Serve with my gluten-free cornbread muffins for a hearty dinner everyone will chow down!There are some shortcuts that make it easier, like using a ready-made gluten-free cream of mushroom soup, baby carrots, and you can even buy sliced mushrooms to save more time.
I was never one to use a lot of canned cream soups before going gluten-free because they contain so many ingredients and I prefer to cook/bake more healthy than that. I was happy to find Organic Cream of Mushroom Condensed Soup made by Pacific Natural Foods. Nothing weird in the ingredients list at all and this soup is clearly labeled gluten-free!
Let’s talk about everything you need for this crockpot roast recipe.
Notes on Ingredients and substitutions for this gluten-free pot roast:
- Gluten-free Cream of Mushroom Soup: I use this gluten-free cream of mushroom soup from Pacific Foods. You should easily be able to find this condensed soup in the Organic or Gluten-free section of your favorite store or right on the soup aisle. You can also buy it online from Amazon here. Please note that they recently changed it from the box I have pictured above to a can. The size is slightly different too, but it won’t affect this recipe. I noticed recently that Wal-mart carries their own Great Value brand gluten-free cream of mushroom soup too. I haven’t used it yet, but I think it will work well in this recipe too. It’s available from Amazon here.
- Gluten-free Beef Bouillon: The beef bouillon that I use is by Herb-ox and is also clearly labeled gluten-free. It is available as granules or cubes and I find it at my local Winco store, so it should be easy for you to find as well. You can also buy it on Amazon here. If you have another favorite gluten-free bouillon, feel free to try that.
- Carrots: Since I want this to be an easy meal, I often buy baby carrots and then slice them in half lengthwise. You can definitely use whole carrots that you peel and slice, just aim for cutting into similar size chunks.
- Potatoes: I prefer to use red or gold potatoes. Sometimes I can find gold potatoes that are called butter golds, and those are amazing.
- Mushrooms: If you or your children don’t like mushrooms, you can omit them, or you can chop them really small if that helps to “hide” them (works for me with my kids).
Note: If you’d like to make it your condensed soup from scratch instead of the can I linked to above, check out this homemade gluten-free condensed cream of mushroom soup recipe that you can make and then use in this pot roast recipe.
Wondering what kind of meat you should use in this gluten-free slow cooker beef roast?
Even a tough cut of meat gets nice and moist after slow cooking all day. I used a large grass-fed beef chuck roast, which was a pretty lean cut of meat, but it was very moist and tender at the end of the 8 hours of slow cooking.
Check out my friend Jeanine’s post on which roast to buy for a good explanation of the different beef roasts available.
How to make this beef chuck roast in slow cooker:
Place the beef roast in the slow cooker, along with the potatoes, sliced baby carrots, mushrooms, and seasonings.
Pour the cream of mushroom soup and the broth over all. No need to stir or anything.
Here is a look at it all layered in the Crock-pot ready to cook:
It is a little hard to make cream of anything look great prior to cooking! During cooking though, that soup combined with the beef broth, seasonings, and juices from the beef combine to make a delicious gravy!
Here’s what it looks like after cooking for 8 hours in my Crockpot on low:
You’re not quite done yet. Now you need to use some of that rich beef and vegetable broth to create a gluten-free gravy to serve with the roast and veggies.
You’ll just scoop out about 2 cups of broth, and cook on the stove with a cornstarch/cold water mixture, boiling, and stirring for a minute, until the gluten-free gravy is thick.
Next you’ll want to taste the gravy, and if you’d prefer, you can add more garlic powder, salt, and pepper to the gravy until it tastes just how you want. Then you’re ready to serve!
I usually plate the roast, cut into servings/bites, alongside the potatoes and carrots. I serve the gravy on the side so everyone can put on how much they’d like.
What to serve with roast:
You’ve already got your meat and vegetables covered with this gluten-free roast recipe. For a fruit side, I often serve little bowls of applesauce for a fruit side dish that’s a little sweet to counter the savory meal. You could make this red wine cranberry sauce for a pretty side that’s sweet and tangy.
I almost always make my gluten-free cornbread recipe or my gluten-free dinner rolls to have with this gluten-free slow cooker beef roast. My friend Jules gluten-free baguette would also be amazing with this.
Or make my popular gluten-free Irish Soda Bread to have with this!
If it is cold where you are, pick up a chuck roast or other beef roast and put this on your menu plan to make soon. Everyone will love it!
My hubby and kids always eat it right up and my hubby enjoys the leftovers for lunch the next couple of days!
If you make this pot roast recipe and enjoy it, please come back and give this recipe a 5 star rating in the recipe card!
Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Slow Cooker Pot Roast Recipe:
- 3lbs. chuck roast/pot roast/rump roast
- 5 medium red or gold potatoes, cut in about 1.5" cubes (leave skins on)
- 1/2 lb. baby carrots, cut in 1/2
- 3/4 cup sliced mushrooms
- 1 tsp. garlic powder
- 1 tsp salt
- 1 tsp. pepper
- 1 box (12 oz.) Pacific Natural Foods Organic Cream of Mushroom Condensed Soup*
- 1 cup hot water
- 1 cube or 1 tsp. Herb-ox gluten-free beef bouillon granules
For the gravy after cooking:
- 1/4 cup cold water
- 2 Tbsp. corn starch
- Trim excess fat from roast. Place roast in slow cooker.
- Layer potatoes, carrots and mushrooms around sides and top of roast.
- Sprinkle with garlic powder, salt, and pepper to cover well.
- Pour in condensed cream of mushroom soup.
- Mix together the 1 cup hot water with the beef bouillon. Pour over the roast and veggies.
- Put lid on and cook on LOW for about 8 hours, up to 10 hours.
- Before serving, scoop out about 1.5-2 cups of the liquid that is in the slow cooker. Put liquid in a saucepan on the stove. Add to it 2 Tbsp. cornstarch that is dissolved in 1/4 cup cold water.
- Stirring constantly, bring to a boil over medium heat and boil 1 minute or until gravy is thick. Season to taste with more garlic powder, salt, and pepper.
- Serve roast with the veggies and the gravy.
*I have not used another brand of condensed cream of mushroom soup but there are a couple of them. I've mentioned in my blog post, and have included a link to make your own from scratch if you'd prefer.
If you'd prefer to use large carrots that you peel and slice, feel free. I just use baby carrots to save time.
I recommend serving with gluten-free cornbread or gluten-free rolls.
Leftovers make great lunches!
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Blog post and photos updated September 2019. Here is the horrible photo from my original post from January 2013. 🙂
I hope you and your family enjoy this gf pot roast recipe as much as mine does!