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–+ servings

Gluten-free Pot Roast Recipe

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By Michelle @ MyGluten-freeKitchen.com
Prep Time: 15 minutes
Cook Time: 8 hours
Additional Time: 5 minutes
Total Time: 8 hours 20 minutes
Yield: 8 servings
Gluten-free Pot Roast on a platter with a bowl of gravy
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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.

Ingredients 

  • 3 pounds chuck roast/pot roast/rump roast
  • 5 medium red or gold potatoes, cut in about 1.5" cubes (leave skins on)
  • ½ pound baby carrots, cut in 1/2
  • ¾ cup sliced mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon 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:

  • ¼ cup cold water
  • 2 tablespoons corn starch

Instructions 

  • 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.

Notes

*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!

Nutrition

Calories: 430kcal | Carbohydrates: 27g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 603mg | Potassium: 1276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3942IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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